Avec soft cheese and home-made marmalade; avec pbj (Tom, not me, although I have been known to spread peanut butter on toast and top it with ripe banana); avec Gjetost, the Norwegian cheese which melts caramelly on to hot toast; avec sobrasada.
Ah! Sobrasada! This Mallorquin delicacy, finely shredded seasoned pork infused with pimenton has taken years to reach the High Street, although it has long been available from Spanish food specialists, such as Brindisa and Basco.
English toast topping is marmalade. Somerset Maugham said that anyone who wanted three first-class meals a day should order three breakfasts, highlighting cultural differences in breakfast preferences.
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