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An egg dish that blends the whites and yolks of eggs with milk and seasonings to be cooked in an open pan.

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A root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to delicately sweet flavor.

A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor.

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A traditional Jewish breakfast or brunch food that is made by moistening broken pieces of matzo with hot water and then drying the Matzo before dipping it in egg batter.

A beverage that represents the traditional blend of Ceylon, Kenyan, and Indian teas, which are served for English breakfasts.

A variety of tea made popular in Ireland. It is made from a variety of black teas, generally Assam and Darjeeling teas that are combined to create a strong and distinctive flavor.