The Airport Breakfast I’m Trying to Recreate at Home
I have been in and out of Manchester, England several times this spring and I can say, with 100 percent certainty, that the staff at the Manchester airport will always ensure that you’re having a pleasant experience — even when a uniformed stranger is searching through your suitcase for a full-sized tube of toothpaste you forgot that you packed.
There’s also a better-than-average restaurant called The Lion and Antelope that is always busy (even at 6:45 a.m.) and you’ll always be stuck in the one empty chair between two groups of dudes who are downing Red Bull and vodkas (even at 6:45 a.m.) before they leave for stag-dos on Spanish islands.
I’m willing to endure an inadvertent elbow to the ribcage or listen to someone named Simon — there’s always a Simon — shout “MAD FOR IT!” repeatedly into my left ear for The Lion and Antelope’s breakfast plate, which includes eggs, thick rashers of bacon, and grilled halloumi cheese. Until I ate a forkful of that halloumi, I’d never had an airport meal that made me think “I hope I can recreate this in my own home.”
If you’re unfamiliar with halloumi — a soft sheep’s milk cheese from the Mediterranean island of Cyprus — this is the perfect time to exchange pleasantries with it. What really makes halloumi stand out is its super-high melting point, which makes it perfect for pan-frying or grilling.
Try It at Home!
One bite of this copycat breakfast plate and I can pretend, for 10 minutes or so, that I’m in an airport concourse in the north of England. MAD FOR IT!