The Inn at the Crossroads
  • Home
  • About
    • FAQ
    • From Readers
    • About the Author
    • Interviews and Articles
  • Latest Posts
  • Game of Thrones
    • Game of Thrones Recipes, by region
    • Game of Thrones Recipes, by meal
    • The Official Game of Thrones Cookbook
  • Cookbooks!
    • The Official Game of Thrones Cookbook
    • World of Warcraft Cookbook
    • Hearthstone Cookbook
    • Elder Scrolls Cookbook
    • Firefly Cookbook
    • Overwatch Cookbook
    • Star Wars: Galaxy’s Edge Cookbook
    • Errata
  • Other Recipes
    • Other Fictional Foods
    • Other Historical Foods
  • Contact
    • Sign Up for News!

Breakfast in King's Landing

“Cersei Lannister was breaking her fast when Sansa was ushered into her solar. ‘You may sit,’ the queen said graciously. ‘Are you hungry?’ She gestured at the table. There was porridge, honey, milk, boiled eggs, and crisp fried fish.” -A Clash of Kings

Breakfast in King’s Landing

Our Thoughts:

While Sansa might not have had the stomach for such a breakfast, we’re certain you will have no such qualms. The saltiness of the fingerfish is a flavorful counterpart to the sweetness of the honeyed porridge. The texturally aware eater will delight in the wide array provided by this spread: crunchy fish, delightful porridge mush, Oozy honey, firm egg. Wash it all down with good quality cold whole milk, and you’ll be set for whatever challenges your day might bring.

Just please, don’t set your bedroom on fire…this breakfast can be yours without the drama.

Get the recipes in The Cookbook!

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

« Breakfast with Jon Snow
Fingerfish Crisped in Breadcrumbs »

16 Responses

  1. Linn Elliott (@Nezrite) says
    October 14, 2011 at 8:25 am

    I should think you could do the oats in the slowcooker overnight, if one wanted to approximate the Middle Ages approach. And then, of course, spend four days soaking and scrubbing the pot afterward…

    Reply
    • Paula Helm Murray says
      October 17, 2011 at 10:05 pm

      they make crockpot ‘liners’ these days but that’s kind of a silly waste. And my crockpot has a removable ceramic pot that can be taken out, soaked with Dawn (that is a miracle cure for most nasty ceramic from cooking… they have put out a new product that says it is just for that, BUT the regular Dawn liquid dish soap does Real Good.

      The best thing to do is when you finish dishing out dinner and getting the leftovers packed up is to get the ceramic liner in the sink with dish soap and water in it Next morning, easy peasy washup.

      Reply
  2. Leanne Kemmler Palmerston says
    October 14, 2011 at 8:40 am

    When we used to eat oats at breakfast (we are strictly an eggs and pudding/ham/sausage/bacon/etc family now) I would soak about a cup – 1.5 cups of steel cut oats or Scottish Oats in a jar full of water at bedtime, in the fridge. In the morning, I’d rinse the oats, toss them in a pot and pour in enough milk to *just* cover the oats (you want to saturate the oats, not use the milk as a boiling medium like you would with taters, kwim?) and then put on med-low heat with a lid for 10 mins while you make your bagged lunch, nagged your children to get dressed, check your email… Perfect! I miss the nutty texture and flavour of those oats! We had a number of smaller jars with things like shredded coconut, raisins, chocolate chips, brown sugar… to add to the bowl of oats depending on personal preference.

    Reply
    • duckchick says
      October 14, 2011 at 12:39 pm

      Wow, that sounds like an amazing breakfast!

      Reply
  3. Charlie says
    October 14, 2011 at 9:45 am

    This is cool!

    We have here in New Brunswick Canada, a pioneer settlement open to the public called “Kings Landing”.

    Leanne: Now you have me wanting to try steel cut oats.

    Reply
    • moara says
      October 15, 2011 at 3:13 pm

      Haha. I’ve been living in NB for 15 years, and I just now made the Kings Landing connection.

      Reply
    • Eric Akawie (@EricJ) says
      October 16, 2011 at 8:28 pm

      A few months ago at a B&B I had steel-cut oats for the first time, and haven’t gone back. They’re really just take a half-hour or so, and they’re so much better than instant or rolled.

      Reply
  4. Charlie says
    October 14, 2011 at 9:47 am

    The fish look like Capon.

    Are they?

    Reply
    • Needs Mead says
      October 17, 2011 at 12:19 pm

      They’re European sardines. I know them by their Turkish name, “Hamsi”, which are famous around the Black Sea. Many other small fish would also work well, though!

      Reply
  5. 00hubbax00 says
    October 14, 2011 at 10:04 am

    I’ve got to say, the slow-cooker approach to steel cut oats works very well – I use it often.
    3/4 C oats, 3 cups water, and toss in raisins, dried apricots, figs, etc. Set it on low when I go to bed – it’s perfect first thing in the morning, and lasts 3 days. Just add some honey & cream :D
    And cleanup is really not bad. Let the pot soak all day, and clean it when I’m home from work…

    Reply
  6. duckchick says
    October 14, 2011 at 12:40 pm

    This sounds so satisfying!!

    Reply
  7. Celia says
    October 16, 2011 at 6:37 pm

    Sounds like a great salty-sweet and totally satisfying breakfast. Can’t wait for that fish recipe – keep the awesomeness rolling!

    Reply
  8. Shirley says
    October 17, 2011 at 11:46 pm

    Can’t wait to see the fingerfish recipe. And they sound more appetizing than kippers for breakfast. I read your story coming in tomorrow’s G (I work at the Globe) and am so excited to discover your blog! Food and A Song of Ice and Fire … what more could you want in a blog?

    Reply
  9. Kate says
    October 18, 2011 at 9:20 am

    Congrats on the Globe story! :)

    Reply
  10. Tami in Ruidoso says
    October 18, 2011 at 10:33 am

    Well done with the Globe article! I saw it mentioned above and had to google it and read. Maybe my New Mexico papers will pick up the story since GRRM lives here. Further exposure for you – (as if everyone doesn’t already know about your blog and book!) ‘m eagerly awaiting your Feast; while I know you’re spending all the time finishing all the assorted duties associated with publishing a book, it’s a shame we readers have to wait almost a whole year for it! Please ladies, I want some more blog! Congrats!!!

    Reply
  11. Erika Griffith (@Phadedsky) says
    October 19, 2011 at 4:42 am

    Congratulations on the article in the Globe! The breakfast looks amazing and I’ll definitely have to try making it some time in the future.

    Reply

Leave a Reply to Charlie

Leave a Reply to Charlie Cancel reply

Your email address will not be published. Required fields are marked *

Made something?`

If you’ve made a recipe from the blog, be sure to tag your tasty creations with #GameofFood!

The Official GoT Cookbook!

Browse Old Posts by month

Want to help out? Check out our Amazon Wishlist!

Pages

  • Cookbooks!
    • Elder Scrolls Cookbook
    • Errata
    • Firefly Cookbook
    • Hearthstone Cookbook
    • Overwatch Cookbook
    • World of Warcraft Cookbook
    • The Official Game of Thrones Cookbook
  • Home
    • Game of Thrones Recipes
      • Game of Thrones Recipes, by meal
        • Beverages
        • Bread
        • Breakfast
        • Desserts
        • Main Courses
        • Menus
        • Pies & Savory Tarts
        • Pies & Savory Tarts
        • Sides
        • Soups/Stews
        • Vegetarian
      • Game of Thrones, foods by region
        • The North
        • Kings Landing
        • The South
        • Dorne
        • Across the Narrow Sea
    • Latest Posts
    • Other Recipes
      • Elder Scrolls
      • Other Fictional Foods
      • Other Historical Foods
      • Star Wars
    • Sign Up for News!
    • Contact
  • Star Wars: Galaxy’s Edge Cookbook
  • About
    • About the Author
    • FAQ
    • From Readers
    • Interviews and Articles

Archives

  • October 2019
  • September 2019
  • February 2019
  • January 2019
  • November 2018
  • May 2018
  • April 2018
  • November 2017
  • October 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • August 2016
  • July 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • December 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • December 2012
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • December 2011
  • November 2011
  • October 2011
  • September 2011
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • April 2011
  • March 2011

Categories

  • Awesome Stuff (7)
  • Beverages (29)
  • Breads (27)
  • Breakfasts (33)
  • Candy (6)
  • Character Meals (13)
  • Condiments (5)
  • Cons and Signings (2)
  • Cookbook (8)
  • Dessert (71)
  • Drink (18)
  • Fictional (97)
  • Gardening (2)
  • Historical (50)
  • Kitchen Ephemera (4)
  • Main Courses (21)
  • Pies (7)
  • Sides (65)
  • Soup (20)
  • Uncategorized (132)
  • Vegetarian (7)

WordPress

  • Log in
  • WordPress

CyberChimps WordPress Themes

All content copyright 2016