It's the most important meal of the day, which means that every culture has their own unique approach to breakfast. The French are happy with a croissant and espresso for breakfast, while Americans often skip the meal or grab whatever they can eat very quickly on their way to work.
But for the english, breakfast is a proper feast that leaves little room for lunch or dinner. It’s perfect for brunch, especially if you are recovering from a hangover. At the Independent Bar & Kitchen in Deep Ellum, Chef Andrew Dilda is serving up an updated take on the classic English fry-up.
"An English breakfast is just a piling of food on a plate," Dilda says. "But I wanted to do something nice and neat, a bit more refined. We can’t do it too terribly strict anyway because there are so many variations and we would end up disappointing someone."
- Instead of using the traditional flat fungi, Dilda’s English breakfast features maitake, or hen of the woods mushrooms.
- Taking cues from Asian cuisine, the mushrooms are dipped in tempura batter and fried until crisp.
- House cured peppered back bacon and ham sizzle on the griddle until crisp around the edges.
- Eschewing the classic baked beans, Dilda introduces a touch of French technique with a white bean cassoulet. This rich, slow-cooked pot of goodness offers a major upgrade.
- In lieu of bland hash browns, this English breakfast includes seared tattie scones, or crisp potato cakes made with mashed potatoes, egg, and breadcrumbs.
- Rather than using the heart attack on a plate that is the average English banger, Dilda grills a Cumberland sausage made in house with just a few simple ingredients: rye bread, pork, caraway, and mustard seed.
- Two farm fresh eggs are fried or poached, depending on your preference.
- And the best is saved for last. A zesty pickled tomato is sliced, tossed on the grill, and showered with shredded Parmesan – a perfect foil for salty meats.
- Bask in its rich and meaty goodness.