Bacon, cockles, eggs and laverbread – the breakfast of Wales.
Bacon and eggs are a traditional breakfast throughout Europe, cockels and laverbread less so.
In south Wales the sands stretch the length of the Gower peninsula. This is the cockel shore, and the place of laver.
Laver is a soft purplish sea vegetable found around the coastlines of Britain and Ireland, picked from rocks at low tide.
It is thoroughly washed in two changes of water, drained, cooked and sold dried or fresh.
400 g laver pulp 100 g oatmeal
8 slices smoked back bacon 4 pork sausages Cockles Eggs
Combine laver pulp and oatmeal, shape into 5 cm wide, 2 cm thick cakes.
Fry bacon, remove, allowing fat to drip into the frying pan, keep warm.
Bring heat up, wait until the bacon fat is starting to smoke, then fry the laver cakes, two minutes each side.
Serve with bacon, sausages and poached (or fried) eggs … And fresh cockles.
Of course without the laver pulp and oatmeal this is a difficult breakfast to make, so we recommend you take a trip to Wales, where the food culture is one of the hidden delights of Europe. More soon.
Note: Laverbread can be brought online.
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