One sweet, one savoury, everything you need to start the day right.
As the world mourns her passing, Queen Elizabeth II’s iconic legacy is more evident than ever. Her strength of character and fascinating experiences are drawing the world’s interest and one way that people are identifying with her more than ever is through food. Though one wouldn’t imagine the royals spending their days in the kitchen, it turns out that the Queen had more than a few recipes up her sleeve that she was particularly fond of.
Aside from her well-documented love of teatime, she was also a big believer in starting the day with a good, hearty breakfast. Among two of the recipes that have emerged is her surprising twist on how she took her scrambled eggs and her signature pancake recipe.
The egg recipe was shared by Chef and Nutritionist Lee Holmes who received the recipe from an unnamed friend who had cooked for the Queen in the past and claimed that this was her favourite option for a protein-rich breakfast. The addition of lemon zest and nutmeg has confused netizens, but Holmes claims that the acidic lift and mild fragrance of nutmeg do wonders for the otherwise simple dish.
Her pancake recipe – or Drop Scones as they were known – was first shared in a letter to President Dwight D. Eisenhower back in 1960 and this piece of history was thought to be a favourite of the Queen’s for a light breakfast or a teatime snack.
Below are the recipes for the two, now-famous dishes if you’d like to start your morning like royalty.
Scrambled Eggs with Lemon and Nutmeg
The Queen’s Drop Scones
As per her recipe: