Never know what to serve for breakfast? Think cereal is ok? Maybe toast and jam? Isabella Beeton, that 19h century doyenne of all things cooking, would think you were a jelly short of a proper luncheon. Here’s what she recommends for the “comfortable meal called breakfast”:
Broiled fish, such as mackerel, whiting, herrings, dried haddocks, &c.; mutton chops and rump-steaks, broiled sheep’s kidneys, kidneys à la maître d’hôtel, sausages, plain rashers of bacon, bacon and poached eggs, ham and poached eggs, omelets, plain boiled eggs, oeufs-au-plat, poached eggs on toast, muffins, toast, marmalade, butter, &c. &c.
I wonder if it’s low GI…
Btw if you have any interest in Mrs Beeton at all, and even if you don’t, be sure to read Kathryn Hughes’ biography – once you’ve read it, you’ll never think of Isabella in the same way again.