FoodBanter.com - View Single Post - tips re cooking breakfasts in a guesthouse

Rodney Myrvaagnes wrote:
>
> On 12 Jan 2004 11:25:46 -0800, (jackie pace)
> wrote:
>
> >This may seem stupid but I am shortly looking after a small guesthouse
> >(6 double bedrooms) for some friends and am concerned re cooking full
> >English breakfasts for up to 12 people so that everything comes
> >together at the same time. What preparation can I do the night before,
> >how much time should I leave before breakfast is served and in what
> >order? Someone has suggested half cooking the sausages/bacon though
> >I'm not so sure.
> >
> >Breakfast will typically include (though ideas for 'extras' will be
> >noted):
> >eggs (scrambled, fried or poached)
> >bacon
> >sausages
> >baked beans
> >grilled tomatoes
> >toast.
> >
> >
> >Any ideas/tips will be greatly appreciated.
> >Many thanks
>
> What, no black pudding?
>
> Or is that only in Scotland? It was a standard part of breakfast in an
> Edinburgh hotel I stayed at.
>
> Rodney Myrvaagnes J36 Gjo/a
>
>

It's a regional thing. More common in the more northerly parts. Much
less common in the Home Counties.