Thursday, June 14th, 2018
I come from a family familiar with English Cookery - roast beef and yorkshire pudding,, steak and kidney pie, Eccles cakes and bread and butter pudding, treacle pudding (grandmother style) and Toad in the Hole and Beef Wellington....one of my earliest memories is sitting in bed between my grandparents, sipping morning tea in bed, from the saucer!!
My mother, she was ENGLISH. and quite often in the mornings she fed us soft boiled eggs with "soldiers"!!
My beloved's mother, - she was IRISH, and so he had never become familiar with that delightful practice of dipping the toasted soldier into the lovely yellow yolk, and spooning out the white of the egg from the shell.
As a matter of fact he thought it was a rather degrading and ungenteel way to enjoy breakfast, and so our children never got to cherish this lovely English custom.
Unfortunately, - I am free now to have whatever I please to break the night's fast, and a couple of times in the last two weeks I have fore sworn the coddled egg, or the fruit and cereal bowl, and made myself a nice, warm piece of toast, all cut up into straight and stalwart soldiers, ready for dipping!
My son-in-law fell into someone's favour and came across a couple of dozen beautiful big, fresh, brown farm eggs, which he kindly shared with me.
It has been heaven, first thing in the morning!!!!
Thank you to Christina for the picture, -
she also wrote about the delights of eggs and soldiers!!!!
