The culinary preferences of the late Queen Elizabeth have recently been unveiled, shedding light on her surprisingly simple tastes, especially in her dietary choices, including breakfast.
In the book "Dinner at Buckingham Palace," which draws from the diaries and personal recollections of royal attendant Charles Olive, a glimpse into the Queen's morning routine is provided. An excerpt reveals, "Her day always began with an egg, often enjoyed during tea time as well – accompanied by crumpets, particularly if Prince Charles was present."
Notably, Queen Elizabeth preferred brown eggs, attributing to them a superior taste. This preference harkens back to her great-great grandmother, Queen Victoria, who indulged in her boiled egg served in a golden egg cup with a golden spoon.
According to House and Garden, the Queen's mornings were characterized by a humble start, commencing with Earl Grey tea, served without milk or sugar, alongside biscuits, a simple pleasure she shared with her beloved corgis.
Following this, she would partake in her main breakfast in the privacy of her dining room at Buckingham Palace, favoring cereals, yogurt, toast, and marmalade.
Additionally, the late Queen occasionally indulged in kippers for breakfast, a nostalgic choice reminiscent of her childhood shared with her late sister, Princess Margaret.
Continuing, "Kippers, in various uncomplicated preparations, have remained a cherished breakfast item for the Queen over the years – whether enjoyed in the morning, as a savory option, or as a late-night snack. She also had a fondness for smoked haddock as a breakfast dish."
Former royal chef Darren McGrady has offered insights into the Queen's dining preferences, revealing her penchant for game dishes like Gaelic steak and fillet steak with mushroom whisky sauce, particularly when prepared with venison.
"For appetizers, she favored the Gleneagles pâté, comprising smoked salmon, trout, and mackerel. She took pleasure in using ingredients sourced from the estate, such as salmon from Balmoral sourced from the River Dee – one of her preferred options," he disclosed.
He continued, "Our repertoire included a variety of dishes, predominantly British and French cuisine. We often prepared traditional French fare like halibut served atop spinach with a Mornay sauce."
For dessert, it is reported that Queen Elizabeth delighted in strawberries from Balmoral and white peaches grown at Windsor Castle, alongside her weakness for chocolate.
"When it came to hosting her son or grandson, Prince William, for tea, her choice was consistently a chocolate biscuit cake. It was a treat he thoroughly enjoyed," McGrady shared.
