Dreadful expats, no class.
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This is a traditional ‘roosterkoek’ or roasted bread made by the inhabitants of the Northern Cape region. It was a veld/field/bush breakfast morning. My filling is eggs and bacon 
. It was yummy.
Off topic sorry. I thought you’d like to see breakfast from one of the regions in my country.
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That bread looks delicious - I could fancy one of those breakfast sandwiches, but without the bacon - maybe a few sautéed mushrooms instead. Oh, and I prefer a firm egg white and runny yolk, thanks! 
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Marmite?
Hot buttered toast…Yum!
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Do you eat thick sliced raisin toast spread with real butter?
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82% say Sausage, in a perfect world, that would be 100% 
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Na…Just some Warburtons Farmhouse with some low fat spread (Clover) and strawberry jam economically evened out over the whole slice Bretrick…
I’ve just finished a slice as we speak…
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Sausages are bad medicine Spitty…Not recommended for anyone with a dodgy ticker… 
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Life can be so cruel Foxy.
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Just had a Scotch Egg, is that out of bounds?
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Lucky you. I have never had a scotch egg.
Questions, what is the coating made with, what stops the coating from falling off the very smooth egg surface before deep frying?
Nope! Eggs is good medicine whatever their coated with Spitty…
Eggs are full of Cholesterol, the good stuff, the building blocks of cells…Despite what big pharma is telling you…
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Coating is bread crumbs, not sure about the manufacturing process but, the egg is a free agent inside.
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Fried bread… preferably in lard although olive oil, duck and goose fat serve well too. Plenty of salt and pepper if you please 
Tattie scones. Okay I guess that would change the breakfast towards a full Scottish … but still the ideal vehicle for mopping up the egg yolk.
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Salt in the porridge or is that just a wee myth Lincs 
I remember having salt with my porridge as a youngster, waaaay back when…
And I still have cinnamon and brown sugar in my oatmeal er… porridge!
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I always add salt and black pepper to my porridge. I use proper oatmeal and soak it overnight.
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