All-day British Breakfast
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Our all-day breakfast menu is based on the traditional pan-fried British breakfast of bangers, eggs and bacon with additions that vary by region and preference. We add extra-flavourful oven-roasted tomatoes, mushrooms and fried bread- better than toast!. Heinz baked beans are also available, but no we don’t have black pudding yet. You can choose between our signature Full English and Full Monty breakfasts with top-notch local produce and ingredients, or the Bargain Breakfast with standard quality ingredients (as you would normally find in the UK).
Also, you can order a breakfast sandwich to eat in or take away; our breakfast in a roll is exactly what it says on the tin, and we also make that universal British favourite, the bacon butty, as well as a banger butty and English pancakes- like French crepes, with a bit more substance.
We use both British-style back bacon (from Williams’ Pork in North Carolina) and standard American bacon. Choose American to get more rashers! Choose back bacon for a meatier slice with the characteristic British cured flavour.
Our bangers are all made by hand in the Full English Cafe kitchen at 2000, Southern Oaks- come down at the right time of day and you can watch them being stuffed! We use best quality locally reared pork from Richardson Farms in Wimberly, Texas and all our bangers are 97% pork, with a few breadcrumbs added for texture (they absorb fat and keep the sausage succulent). We season lightly with traditional British herbs and spices.
Full English bangers are very special and we make them with much love. We consider them to be the best bangers we have ever eaten. This is not difficult to achieve- all you really need is top-quality meat, tastebuds and a little time and effort. But big sausage manufacturers don’t seem to have those things. Luckily, we do
There is nothing like a freshly laid egg from a free-range chicken (we know, because our next-door neighbours sometimes give us some of theirs! South Austin is such a unique city/ country mix). The yolk is more yellow and rounded, and the flavour has more oomph. Our free-range local eggs come from Richardson Farms in Wimberly.