During the 1800s, there was no such thing as sleeping in and grabbing brunch at the corner cafe down the street. There were no mimosa meetings or pancakes stacked to the ceiling, nor were their breakfast buffets or anything resembling the vast array of food options we have today. Breakfast during the 19th century was simple, sometimes unappetizing, and, at all times, a necessary part of the day. The food served at the table in a Victorian home wasn't always filling but it was always consistent, and those dishes varied greatly depending on who they were being served to.
Morning meals varied from a slice of toast with some eggs to more extravagant and filling meals for those needing the energy to work throughout the day. They might seem a bit strange nowadays, but perhaps the bravest foodies would still tackle a meal such as one of these.
Plain And Simple: Bread Steaks
Granted, bread on its own is not much of a meal, at least by today's standards. However, during the 19th century, this was the earliest form of French toast that was available. It began with several slices of thick bread which were soaked in milk before being dipped into eggs, which is slightly different from the traditional egg-soaking method of today's French toast.
Parsley would often be used to flavor the dish, making the fried bread 'steaks' far more savory than sweet. The bread would also be rolled in bread crumbs (a carb lovers dream, perhaps) before being fried, making the dish somewhat of a lead brick that would give diners a burst of energy throughout the day... or a stomachache by the time they came home.
A Classic: Crumpets
These are still around today if you look hard enough for them. Found most commonly in the UK, crumpets are the simplest form of English muffins with a slightly different texture. Nowadays, those wishing to make these original English muffins at home can use something as simple as an empty tuna can in order to achieve that classic crumpet shape.
Cooked on a skillet, these tiny, flat muffins combine the best of both worlds: Part pancake, and part muffin. They can be served smothered with melted butter or with a swipe (or three) or fresh jam; a true gem from the Victorian Era. These would have been a common breakfast for many during the 19th century, often served with something such as spiced pear butter, which was commonly found in homes of the elite and wealthy.
Comforting And Savory: Cheese Turnovers
It was not uncommon during the 19th century for breakfast to consist of a savory meal and cheese turnovers were no stranger to the table. These little savory bites were made with the leftovers of puff pastry that would have been used for desserts the night prior. The filling consisted of ingredients many had in their pantry: cheese and eggs.
Together, they would be scrambled with butter before being spooned into small squares of puff pastry. The tiny packages would then be baked in the oven as-is, or breaded and fried for a slightly different, more indulgent flavor. The closest thing to what we'd have in this form today would be a breakfast burrito or a stuffed croissant, but puff pastry is equally as delicious.
The Original Scotch Egg: Egg Fritters
This simple dish was made commonly with sausage meat and was very similar to what many know now as a Scotch egg. Rather, the egg and meat are blended together to create a filling that's almost like a breakfast sandwich fried into one, egg-shaped ball.
To make these, all one needs to do is hard-boil eggs, remove the yolk, and mash it with the sausage meat, ounce of butter, and whatever seasoning is available (or just salt and pepper, if going the traditional route). Then, the filling is stuffed back into the hard-boiled egg white before being cut into quarters and fried. A simple batter can be made to fry these or they can be rolled in (even more) egg and bread crumbs.
A Tad Strange: Macaroni And Ham
This is a bit peculiar, albeit not the worst thing we've heard of being eaten for breakfast. During the 19th century, pasta wasn't nearly as highly-regarded as a culinary masterpiece as it is today, and it wouldn't have been served up in a tasty pesto sauce with a side of garlic bread.
Rather, pasta such as macaroni would be cooked in stock or milk - whatever was available in the pantry - and then mixed with slices of ham. It was truly that simple and truly that easy, but it was filling and provided diners with a bit of protein to start their day. Since ham kept well due to its high salt content, this is a meat that would most commonly be stretched in dishes such as breakfast.