35+ Feast Like Royalty Medieval Breakfast Recipes: A Taste of History to Start Your Day

Breakfast, the most important meal of the day, has evolved through the ages, with many cultures and regions offering unique flavors and traditions.

One fascinating and flavorful way to start your day is by exploring the medieval era’s breakfast table.

The Middle Ages were a time of hearty, often complex dishes made from locally sourced ingredients, cooked to provide sustenance for long, labor-intensive days.

In this blog post, we’ll dive into over 35 medieval breakfast recipes, offering a glimpse into the past through the foods people enjoyed centuries ago.

Whether you’re a history enthusiast, a food lover, or simply curious about trying something new, these medieval-inspired dishes are sure to add a unique twist to your morning routine.

So, don your apron, grab your ingredients, and get ready to eat like royalty—medieval-style

35+ Feast Like Royalty Medieval Breakfast Recipes: A Taste of History to Start Your Day

Exploring medieval breakfast recipes is a delightful way to connect with history while treating your taste buds to some truly unique dishes.

From hearty porridges to savory pies, these recipes offer a glimpse into the daily lives of people from centuries past, and they’re just as delicious today as they were back then.

By experimenting with these time-tested recipes, you can bring a little medieval charm to your modern kitchen.

Whether you’re hosting a themed breakfast party, interested in historical cuisine, or simply want to try something new, these medieval-inspired dishes will make your mornings feel like a feast.

So, the next time you’re in the mood for something different, consider stepping back in time and indulging in a hearty medieval breakfast. Enjoy!

Porridge with Honey and Fruits

Porridge was a staple in the medieval breakfast, offering a warm and hearty start to the day. Made from various grains such as oats, barley, or wheat, this dish was simple yet nourishing. In medieval times, porridge was often enhanced with honey, fruits, and spices like cinnamon or ginger. It was an ideal way to begin the day, providing both energy and warmth for the labor-intensive tasks ahead.

Ingredients:

• 1 cup of oats or barley
• 3 cups of water or milk
• A pinch of salt
• 1 tbsp honey
• ½ cup dried fruits (raisins, figs, or dates)
• ½ cup fresh fruits (apples or berries)
• Ground cinnamon (optional)

Instructions:

1. In a pot, bring the water or milk to a simmer. Add a pinch of salt.
2. Slowly stir in the oats or barley, and cook over low heat, stirring occasionally.
3. Once the grains are soft and have absorbed most of the liquid (about 15-20 minutes), add the honey and dried fruits.
4. Stir well and cook for an additional 5 minutes until everything is well combined.
5. Serve in bowls, topping with fresh fruits and a sprinkle of cinnamon if desired.

This porridge not only satisfies hunger but also provides a good balance of carbohydrates and natural sugars. The honey adds sweetness while the fruits bring a touch of freshness. This medieval recipe has stood the test of time due to its versatility, nutrition, and comforting nature. It is a wonderful way to connect with the past while nourishing your body for the day ahead.

Rye Bread with Cheese and Herbs

Rye bread was a common breakfast option in medieval Europe, particularly in northern regions. Its dense texture and hearty flavor made it an ideal foundation for pairing with local cheeses and fresh herbs. Rye was more accessible than other grains, making it a favored choice in the medieval diet. The combination of rye bread, cheese, and herbs not only provided sustenance but also created a flavorful and satisfying meal.

Ingredients:

• 2 cups of rye flour
• 1 cup of whole wheat flour
• 1 tsp salt
• 1 cup of water (warm)
• 1 tsp yeast
• 1 tbsp olive oil
• Fresh herbs (parsley, thyme, rosemary)
• ½ cup cheese (hard cheeses like cheddar or gouda)

Instructions:

1. In a bowl, combine the rye flour, whole wheat flour, and salt.
2. In a separate bowl, dissolve the yeast in warm water and let it sit for about 5 minutes.
3. Slowly add the yeast mixture to the flour mixture, along with the olive oil. Mix until a dough forms.
4. Knead the dough on a floured surface for 5-7 minutes until smooth.
5. Place the dough in an oiled bowl, cover with a cloth, and let it rise for about 1 hour, until it doubles in size.
6. Preheat the oven to 375°F (190°C). Punch down the dough and form it into a round loaf.
7. Place the dough on a baking sheet and bake for 30-40 minutes, until golden brown.
8. Once baked, slice the bread and top with cheese and fresh herbs.

Rye bread with cheese and herbs offers a savory and fulfilling meal, perfect for those who prefer a more substantial breakfast. The earthy flavors of the rye, combined with the rich, creamy cheese and fragrant herbs, create a delightful balance of textures and tastes. This medieval breakfast recipe is a great way to enjoy the rustic simplicity of medieval European cuisine while incorporating modern ingredients.

Medieval Eggs and Bacon

Eggs and bacon, though more commonly associated with modern breakfasts, have deep roots in medieval cuisine. Medieval cooks often enjoyed eggs with various meats, such as bacon, ham, or sausages, as part of a hearty meal. This dish was rich in protein, helping to fuel the day’s work. While the preparation was simple, the combination of eggs and salty bacon made for a delicious and satisfying breakfast.

Ingredients:

• 4 eggs
• 4 slices of bacon
• 1 tbsp butter
• Fresh herbs (sage or parsley)
• Salt and pepper to taste

Instructions:

1. Heat a frying pan over medium heat and cook the bacon until crispy, about 4-5 minutes per side.
2. Remove the bacon from the pan and set it aside, leaving the rendered bacon fat in the pan.
3. Crack the eggs into the pan with the bacon fat. Fry them to your desired doneness, either sunny side up or scrambled.
4. Once the eggs are cooked, plate them alongside the crispy bacon.
5. Sprinkle with fresh herbs and season with salt and pepper.

This dish embodies the hearty, simple, and flavorful style of medieval breakfasts. The crispy bacon complements the rich, soft eggs, creating a satisfying contrast. Whether enjoyed as a quick start to a busy day or as a more leisurely meal, eggs and bacon deliver on taste and nourishment. It’s a timeless combination that has remained beloved through the centuries, making it as relevant today as it was in medieval times.

Stew of Root Vegetables and Beans

Root vegetables and beans were common staples in medieval diets, especially during the colder months when fresh produce was scarce. This hearty stew was a comforting and nutritious breakfast for many. The combination of earthy root vegetables such as carrots, turnips, and parsnips with beans made for a filling meal that was both inexpensive and rich in flavor. This dish reflects the medieval reliance on simple, seasonal ingredients.

Ingredients:

• 2 cups of mixed beans (such as fava beans or lentils)
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 turnip, peeled and chopped
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
2. Add the carrots, parsnips, and turnips to the pot, stirring for a few minutes to coat the vegetables in the oil.
3. Add the beans, vegetable broth, thyme, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat and simmer for 30-40 minutes, or until the vegetables and beans are tender.
5. Taste and adjust seasoning if necessary, then serve the stew hot.

This stew is the epitome of medieval resourcefulness, turning humble root vegetables and beans into a satisfying breakfast. The beans provide protein, while the vegetables add fiber and natural sweetness. The warmth of the stew makes it an ideal dish for cold mornings, offering a wholesome start to the day. Simple and flavorful, this medieval recipe is a reminder of how food can be both nourishing and comforting without being overly complicated.

Medieval Pancakes with Fruit and Honey

hough modern pancakes differ greatly from their medieval counterparts, the concept of a flat, griddle-cooked cake has ancient roots. Medieval pancakes were typically made with simple ingredients like flour, water, and eggs, and could be sweetened with honey or served with fruit. These pancakes, much thinner than the fluffy versions we know today, were often enjoyed with seasonal fruits, making them a delightful breakfast treat.

Ingredients:

• 1 cup of flour
• 1 egg
• 1 cup of water or milk
• 1 tbsp honey
• ½ tsp ground cinnamon
• Fresh seasonal fruits (berries, apples, or pears)
• 1 tbsp butter for frying

Instructions:

1. In a mixing bowl, whisk together the flour, egg, water or milk, honey, and cinnamon until smooth.
2. Heat a frying pan over medium heat and melt a little butter.
3. Pour a small amount of batter into the pan, swirling to form a thin layer.
4. Cook for 2-3 minutes on each side until golden brown and crispy around the edges.
5. Remove the pancake from the pan and repeat with the remaining batter.
6. Serve the pancakes topped with fresh fruits and a drizzle of honey.

Medieval pancakes with fruit and honey offer a perfect blend of sweetness and texture. The crispy, thin cakes paired with the fresh, juicy fruits and the natural sweetness of honey make for an indulgent yet simple breakfast. This dish highlights the medieval use of available seasonal ingredients to create something both satisfying and delicious. While they may not be as fluffy as modern pancakes, their flavor and rustic charm make them a timeless breakfast choice.

Spiced Meat and Egg Pie

In medieval times, pies were a common dish, often served for breakfast, especially in wealthier households. These pies were made with hearty fillings such as meat, eggs, and spices, baked in a pastry crust. This spiced meat and egg pie combines rich flavors from meats like beef or mutton with eggs and aromatic spices like cinnamon and nutmeg. It was a filling and flavorful breakfast that could sustain a person through a long day of labor or travel.

Ingredients:

• 1 lb ground beef or mutton
• 2 eggs, hard-boiled and chopped
• 1 onion, finely chopped
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp butter
• 1 package of pie crusts (or homemade if preferred)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, melt the butter and sauté the onion until softened.
3. Add the ground meat and cook until browned, breaking it up as it cooks. Season with cinnamon, nutmeg, salt, and pepper.
4. Once the meat is cooked, stir in the chopped hard-boiled eggs and remove from heat.
5. Roll out the pie crust and fit it into a pie dish. Pour the meat and egg mixture into the pie crust.
6. Cover with another layer of pie crust and seal the edges. Cut a few small slits in the top to allow steam to escape.
7. Bake for 30-35 minutes, or until the crust is golden brown.
8. Let the pie cool slightly before slicing and serving.

This spiced meat and egg pie is a satisfying and savory breakfast option that would have been enjoyed in medieval kitchens. The rich combination of meats, eggs, and spices offers a hearty and flavorful meal, while the flaky pastry adds texture. This dish not only provides a solid start to the day but also showcases the medieval love for pies as a convenient, portable meal. Its robust flavors and satisfying nature make it a great breakfast for those looking for something more substantial.

Grilled Fish with Herbs and Bread

In coastal regions during medieval times, fish was a common and important part of the diet, particularly for breakfast. Fish such as herring, trout, or perch was often grilled or poached, paired with freshly baked bread and flavored with herbs. This simple yet flavorful breakfast reflected the medieval preference for fresh, local ingredients. The combination of grilled fish, fragrant herbs, and bread made for a nutritious and satisfying morning meal.

Ingredients:

• 2 whole fish (trout, herring, or perch)
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley (for garnish)
• 2 slices of rustic bread

Instructions:

1. Preheat the grill or a grilling pan over medium heat.
2. Clean and gut the fish, then drizzle with olive oil, lemon juice, and season with salt, pepper, and dried thyme.
3. Grill the fish for 5-7 minutes per side, or until the flesh flakes easily with a fork.
4. While the fish grills, toast the bread slices until golden and crispy.
5. Once the fish is cooked, serve it on plates alongside the toasted bread.
6. Garnish with fresh parsley and serve hot.

Grilled fish with herbs and bread offers a light but nourishing breakfast. The delicate flavor of the fish, enhanced by the subtle herbs and tangy lemon, pairs wonderfully with the crispy bread. This dish is a wonderful reflection of medieval diets in coastal areas, where fish was both abundant and easy to prepare. It provides a fresh and healthy start to the day, rich in protein and omega-3s, and brings a touch of medieval simplicity to the modern breakfast table.

Honeyed Porridge with Almonds and Cinnamon

A variation of the traditional porridge, this honeyed porridge with almonds and cinnamon is a luxurious medieval breakfast. The sweetness of honey, paired with the warmth of cinnamon and the crunch of almonds, creates a comforting, nourishing start to the day. While the basic porridge recipe remained simple, medieval cooks would often add ingredients like honey, nuts, and spices to elevate the dish. This version of porridge is both filling and indulgent.

Ingredients:

• 1 cup oats or barley
• 3 cups water or milk
• A pinch of salt
• 2 tbsp honey
• ¼ cup sliced almonds
• ½ tsp ground cinnamon

Instructions:

1. In a pot, bring the water or milk to a simmer and add a pinch of salt.
2. Stir in the oats or barley and cook over low heat, stirring occasionally until the grains are soft and most of the liquid has been absorbed (about 15-20 minutes).
3. Once cooked, stir in the honey, sliced almonds, and ground cinnamon.
4. Continue cooking for another 3-4 minutes to ensure everything is well combined.
5. Serve in bowls, topping with additional almonds and a sprinkle of cinnamon if desired.

Honeyed porridge with almonds and cinnamon is a deliciously sweet and textured version of a medieval classic. The addition of honey brings a natural sweetness, while the almonds add both crunch and richness. The cinnamon enhances the warmth of the dish, making it the perfect comforting breakfast to start a chilly morning. This variation on the traditional porridge is a great way to enjoy the flavors of medieval times while also getting a nourishing meal to fuel the day ahead.

Medieval Sausage and Egg Skillet

A simple yet hearty breakfast often enjoyed in medieval times was the combination of eggs and sausage. Sausages, made from meats like pork or beef, were seasoned with herbs and spices, then fried or grilled. Paired with eggs, this meal was filling and energizing, making it ideal for long days of physical work. This medieval sausage and egg skillet recipe brings together savory sausages, eggs, and a bit of medieval seasoning for a flavorful, satisfying start to the day.

Ingredients:

• 4 sausages (pork or beef)
• 4 eggs
• 1 tbsp butter or lard
• ½ onion, chopped
• 1 clove garlic, minced
• Fresh herbs (sage or thyme)
• Salt and pepper to taste

Instructions:

1. Heat a skillet over medium heat and add the butter or lard.
2. Brown the sausages in the skillet, turning occasionally until fully cooked and crispy on the outside. Remove the sausages from the pan and set aside.
3. In the same skillet, sauté the chopped onion and garlic until softened.
4. Crack the eggs into the skillet, frying them sunny side up or scrambling them, depending on your preference.
5. Once the eggs are cooked, return the sausages to the pan and heat through.
6. Sprinkle fresh herbs over the eggs and sausages, and season with salt and pepper.
7. Serve hot in the skillet or on individual plates.

The medieval sausage and egg skillet is a robust, flavorful breakfast that would have kept people energized throughout their busy day. The rich, savory sausages pair wonderfully with the delicate eggs, and the addition of fresh herbs enhances the dish’s complexity. This meal is reminiscent of a time when breakfasts were substantial, designed to fuel a day of hard work. It’s a timeless combination that continues to delight in modern kitchens as much as it did in medieval households.

Spiced Apple and Pear Compote with Toast

In medieval times, fruits like apples and pears were often preserved or cooked in various ways. One popular method was to create a compote, simmering the fruits with spices and sometimes honey to enhance their natural sweetness. This spiced apple and pear compote with toast offers a warm, aromatic breakfast, perfect for cooler mornings. The spices like cinnamon and cloves were commonly used to flavor fruit-based dishes, and the crunchy toast complements the tender fruit beautifully.

Ingredients:

• 2 apples, peeled, cored, and chopped
• 2 pears, peeled, cored, and chopped
• 1 tbsp honey
• 1 tsp ground cinnamon
• 2-3 cloves, crushed
• 1 tbsp lemon juice
• 2 slices of rustic bread
• Butter for toasting

Instructions:

1. In a saucepan, combine the chopped apples, pears, honey, cinnamon, cloves, and lemon juice.
2. Cook over medium heat, stirring occasionally, for 15-20 minutes until the fruit softens and the mixture thickens into a compote.
3. Meanwhile, toast the slices of bread and butter them once golden brown.
4. Spoon the warm fruit compote over the toast and serve.

The spiced apple and pear compote with toast is a deliciously comforting and fragrant breakfast. The natural sweetness of the apples and pears is complemented by the warmth of cinnamon and cloves, creating a dish that feels both nourishing and indulgent. This recipe brings medieval flavors to life, showcasing the use of seasonal fruits and spices, perfect for those who prefer a fruit-based breakfast with a bit of sweetness and spice.

Medieval Barley Cake with Dates and Nuts

Barley was a common grain in medieval times, especially in northern Europe, where it was used to make bread and cakes. This medieval barley cake, sweetened with dates and enriched with nuts, offers a dense and hearty start to the day. The dates provide a natural sweetness, while the nuts give a satisfying crunch. This cake was often made for feasts or celebrations, but it also served as a practical breakfast or snack, offering both energy and flavor.

Ingredients:

• 1 cup barley flour
• 1 cup whole wheat flour
• 1 tsp baking powder
• ½ cup dates, chopped
• ½ cup mixed nuts (walnuts, almonds, or hazelnuts)
• ¼ cup honey
• 1 egg
• 1 cup milk
• 1 tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, combine the barley flour, whole wheat flour, baking powder, and cinnamon.
3. In another bowl, whisk together the egg, milk, and honey.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Fold in the chopped dates and nuts until evenly distributed.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 30-40 minutes, or until the cake is golden brown and a toothpick comes out clean.
8. Let it cool before slicing and serving.

This medieval barley cake with dates and nuts is a rich and filling breakfast option. The hearty texture of the barley flour, combined with the natural sweetness of dates and the crunch of nuts, makes it a satisfying meal. The cake can be enjoyed on its own or paired with a warm drink, offering a glimpse into the medieval way of starting the day with something both nutritious and flavorful.

Herbal Cheese Spread with Bread

Cheese was a staple in medieval Europe, and it was often eaten with bread for breakfast or as a snack. This herbal cheese spread combines the creamy richness of cheese with the fresh, aromatic flavors of herbs, making it an ideal topping for hearty bread. In the medieval kitchen, cheese could be made from cow, sheep, or goat’s milk, and herbs like parsley, thyme, and dill were commonly used to add flavor. This spread is both simple and delicious.

Ingredients:

• 1 cup soft cheese (like ricotta, goat cheese, or farmer’s cheese)
• 2 tbsp fresh herbs (parsley, thyme, or chives), finely chopped
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• 2 slices of rustic bread

Instructions:

1. In a small bowl, combine the cheese, fresh herbs, olive oil, garlic, salt, and pepper.
2. Mix until the ingredients are well combined, creating a creamy spread.
3. Toast the bread until golden brown and crisp.
4. Spread the herbal cheese mixture generously on the warm bread slices and serve immediately.

e herbal cheese spread with bread is a flavorful and satisfying breakfast. The creaminess of the cheese is enhanced by the aromatic herbs and a touch of garlic, creating a spread that complements the rustic bread beautifully. This dish is simple yet rich in flavor, embodying the medieval tradition of combining fresh, accessible ingredients to create a delightful meal. It’s perfect for those who enjoy a savory start to the day, with the option to vary the herbs depending on personal taste.

Rye Porridge with Mushrooms and Onions

Rye was a common grain in medieval diets, especially in colder regions where other grains were less abundant. Rye porridge, though humble in its ingredients, was often used as a filling and nutritious breakfast. In this variation, the porridge is paired with earthy mushrooms and sautéed onions for added flavor, creating a savory, satisfying meal. This combination would have been a hearty breakfast option, offering a mix of fiber from the rye and vitamins from the mushrooms.

Ingredients:

• 1 cup rye flakes or rye flour
• 3 cups water or broth (vegetable or meat)
• 1 cup mushrooms, sliced (such as wild mushrooms, if available)
• 1 onion, finely chopped
• 2 tbsp butter or lard
• Salt and pepper to taste
• Fresh herbs (optional, like thyme or parsley)

Instructions:

1. In a large pot, bring the water or broth to a boil and add a pinch of salt.
2. Gradually stir in the rye flakes or flour, reducing the heat to low. Cook, stirring frequently, until the porridge thickens and the grains are tender, about 15-20 minutes.
3. In a separate skillet, melt the butter or lard over medium heat and sauté the onions until softened, about 5 minutes.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, another 5-7 minutes.
5. Season the mushroom and onion mixture with salt and pepper.
6. Serve the rye porridge topped with the sautéed mushrooms and onions, and garnish with fresh herbs if desired.

This rye porridge with mushrooms and onions is a rustic and filling breakfast that would have been a common choice for those seeking warmth and sustenance. The earthy mushrooms and sweet onions balance the richness of the rye, creating a savory and comforting dish. It’s a perfect meal for colder mornings, providing both nourishment and a sense of connection to medieval food traditions.

Medieval Apple and Honey Tart

Sweet tarts made with seasonal fruits were enjoyed in medieval times, and this apple and honey tart is a delightful example of such a treat. The apples, often cooked down with honey, spices, and sometimes a splash of wine, offer a sweet and tangy filling. The crust was typically made from simple dough, and the tart would have been enjoyed at breakfast, especially in wealthier households. It’s a flavorful and aromatic start to the day, perfect for those who appreciate a sweeter morning meal.

Ingredients:

• 2 large apples, peeled, cored, and thinly sliced
• ¼ cup honey
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 tbsp butter
• 1 package of pie dough or homemade dough
• 1 egg (for egg wash)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie dough and place it into a tart pan or pie dish. Trim any excess dough from the edges.
3. In a pan, melt the butter and sauté the apple slices for about 5 minutes, until they begin to soften.
4. Add the honey, cinnamon, and lemon juice to the apples. Stir to combine and cook for an additional 3-4 minutes, until the apples are tender and coated with the honey mixture.
5. Pour the apple mixture into the prepared crust, spreading it evenly.
6. Brush the edges of the dough with the beaten egg to give it a golden finish.
7. Bake for 25-30 minutes, or until the crust is golden brown and the apples are bubbling.
8. Let the tart cool before slicing and serving.

This medieval apple and honey tart is a delightful and comforting breakfast treat. The sweet and slightly tart apples are beautifully complemented by the honey and cinnamon, while the buttery crust adds a perfect texture. It’s a simple yet indulgent breakfast, showcasing the medieval use of honey as a natural sweetener. This tart brings a taste of the past to the present and is ideal for those who enjoy a morning pastry with fruit.

Salted Meat and Pease Porridge

In medieval times, pease porridge was a common dish for breakfast, often served with salted meat or bacon. Peas were a staple legume, easy to grow and preserve, and were used in a variety of dishes. This savory porridge, made from dried peas, is paired with salted meat, which adds richness and depth of flavor to the dish. A filling and protein-packed breakfast, it provided the energy needed for the long workday ahead.

Ingredients:

• 1 cup dried peas (yellow or green)
• 4 cups water or broth (vegetable or meat)
• 1 tbsp butter or lard
• 1 cup salted meat (bacon or salted ham), chopped
• 1 onion, chopped
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, bring the water or broth to a boil.
2. Add the dried peas, reduce the heat, and simmer for 30-40 minutes, until the peas are soft and the mixture thickens.
3. In a separate pan, heat the butter or lard over medium heat and sauté the chopped onion until soft, about 5 minutes.
4. Add the chopped salted meat and cook until crispy and browned.
5. Once the peas are cooked, stir in the sautéed onion and meat mixture.
6. Season the porridge with thyme, salt, and pepper to taste.
7. Serve hot, garnished with additional herbs if desired.

Salted meat and pease porridge is a hearty and robust breakfast that would have been popular in medieval kitchens. The combination of soft, creamy peas with the salty, savory meat makes for a satisfying dish. This meal is both filling and nourishing, providing a good balance of protein and fiber. It’s perfect for those seeking a substantial breakfast that reflects the resourcefulness and simplicity of medieval cooking.

Note: More recipes are coming soon