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Smoked herring served with poached or fried eggs and buttered toast. Ingredients (Serves 2) 2 whole kippers (smoked herring), split and gutted 4 large eggs 2 tsp butter or oil Salt and freshly ground black pepper, to taste Optional: fresh parsley or lemon wedges for garnish Preparation Prepare the kippers: Rinse kippers under cold water and pat dry. Remove any remaining bones if necessary. Cook the kippers: Heat a frying pan over medium heat and add butter or oil. Place kippe

Simple British breakfast sandwich with crispy bacon on buttered bread or a soft roll. Ingredients (Serves 1–2) 4 slices of back bacon 2 slices of white or brown bread, or a soft bread roll 1–2 tsp butter (optional, for spreading) Optional condiments: ketchup, brown sauce, or mustard Preparation Cook the bacon: Heat a frying pan over medium heat. Fry bacon slices until golden and crispy, turning once. Drain on paper towels. Prepare the bread: Lightly butter the slices of bread

Creamy oatmeal served hot, often with sugar, honey, or fresh fruit. Ingredients (Serves 2) 100 g rolled oats 400 ml milk or water (or a mix of both) Pinch of salt Optional toppings: honey, brown sugar, fresh or dried fruits, nuts, cinnamon Preparation Heat the liquid: In a saucepan, bring milk or water to a gentle simmer. Cook the oats: Add oats and a pinch of salt. Reduce heat to low and cook, stirring frequently, for 5–10 minutes until creamy and thickened. Adjust consisten

Traditional beef broth with liver dumplings, very popular in Austria and Bavaria. Ingredients (Serves 4) For the Broth: 1 liter Fleischbrühe (beef broth) Salt and pepper, to taste Fresh parsley, for garnish For the Liver Dumplings (Leberknödel): 200 g beef or pork liver 100 g day-old bread, cubed 1 small onion, finely chopped 1 egg 2 tbsp flour 1 tbsp butter Salt, pepper, and nutmeg, to taste 2–3 tbsp chopped parsley Preparation Prepare the liver dumpling mixture: Sauté onion