“Life, within doors, has few pleasanter prospects than a neatly arranged and well-provisioned breakfast table.” – Nathaniel Hawthorne, The House of Seven Gables
Truer words may never have been written, but when American author Nathaniel Hawthorne penned them in 1850, his countrymen and Europeans across the Atlantic were still creating the breakfast we know and love today.
Going way back, ancient breakfasts were typically grain heavy, including bread and, interestingly, some sort of beer – so enjoying a mimosa or two at brunch is simply carrying on past traditions.
As the Middle Ages rolled around, however, breakfast became a sign of gluttony, reserved mostly for manual labourers who needed the energy. It wasn’t until the late 16th century, when coffee, tea and chocolate became more widely available, that breakfast was re-popularised, sparking a wave of culinary innovation.
Interestingly, it’s likely the love of coffee, our prized export, that spurred Nairobi’s breakfast culture as well. The nutritional benefits of the meal have been widely touted for decades, but the soul-nourishing effects of going out for breakfast with friends and family have been appreciated more since the emergence of coffee shops like Artcaffe and Dormans.
But while they may have started this breakfast trend, The Talisman is working to perfect it. Bringing their culinary expertise to the breakfast table, signature dishes like Eggs Florentine – a modified Eggs Benedict that swaps the ham out for spinach, an excellent complement to the English muffin and hollandaise – are classically and prepared. Also, resident barista, Mary Maina brings meticulous attention to detail to working the espresso machine, crafting fresh coffee. Visit today to sample the latest evolution in breakfast.
By Caitlin Nordahl