Filed under:
Independent Bar + Kitchen English Breakfast
-
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.
