Go To Work On an Egg – Or a String Hopper, Or a Beef and Banana Stew
“Go to work on an egg”, the old TV commercial implored us. The humble egg, a great source of protein, choline, folic acid vitamins A and B and most amino acids, was seen as the ideal fortification for the British worker who was about to undertake a day of honest labour and general hard graft.
The egg does, of course, constitute an integral part of the traditional English breakfast, whether it be the modest “one of each” option plumped for many or the mountainous Big Ten offered up with a mug of coffee and a slice of bread at the local greasy spoon.
When travelling abroad the British tourist is frequently offered the choice between the English and the Continental, the fry-up or the buttered croissant. On the continent the salty, well-fried bacon rasher is replaced by a selection of thinly sliced cold meats. The practical versus the eminently civilised.
One’s idea of what constitutes the “right” breakfast will differ considerably depending where in the world one happens to be. A typical Japanese breakfast is based upon rice and seafood, and it is the usual practice to include in the mix any food left over from the meal the previous evening.
An Indian breakfast can include some form of vegetable curry accompanied by chapattis. In China steamed buns with meat and vegetable stuffing are preferred, whilst the Burmese are rather fond of rice vermicelli immersed in fish broth.
A dish peculiar to Sri Lanka is the hopper, made from the fermented batter of rice flour, coconut milk and toddy, or yeast. Sri Lankans enjoy egg and milk hoppers for breakfast, as well as for a main meal.
In Uganda the breakfast of preference is called the katogo, which is a combination of green cooking bananas and a stew made either from vegetables of from beef.
But however varied our tastes, one thing the world would appear to agree upon is the necessity for a morning meal of some form or another. Not only is eating in the morning before setting off to work enjoyable (indeed for some of us it is nigh essential), but studies have shown that it is healthy. According to studies children who eat breakfast are statistically less likely to become obese than those who don’t. This is because an early meal satisfies a hunger that, if left unattended, will lead one to eat far more later in the day.
At Eco Restaurant in Clapham Common not only is breakfast available, it also comes in many forms to satisfy a really diverse range of tastes. Croissants, pastries, eggs benedict, bruscettas, kippers, smoked salmon and assorted breads are all on the menu, as is a hefty Full English option for the more uncompromising morning palette.
Alongside the food an equally imaginative range of teas, coffees and juices is also on offer. Dining at the Eco Restaurant is in every sense an all-day experience.