What makes a good B&B breakfast?

Anyone who knows me at all well, knows that one thing I say a great deal is "My Dad says..."

So I'm going to start with one of his pet quotes... which is that you can tell the quality of a B&B breakfast by two things.

First up - the quality of its sausages. Sausages stuffed with rusk and other fillers, or made with not-very-tasty meat, drag a breakfast down. Locally made, good quality, seasoned sausages are pricier but boy do they taste better.

And the best of all are home-made sausages like you get served by Elizabeth at Ashcroft Farmhouse just outside Edinburgh. (Matt also loves her haggis and black pudding. Unfortunately I don't like black pudding and wouldn't eat haggis for breakfast, it's too strong for that early in the morning, though I like it for an evening meal.)

Dad's second tip for telling how good a B&B breakfast is - good B&B's don't fill the plate up with baked beans. They're a cheap way to fill a guest's belly and not much else! I can agree with that, and not only because I can't stand baked beans :-)

I also like something a bit different but special. Like the home-poached fruits, flavoured with herbs, that Reta at Violet Bank House offers as part of breakfast. Or Pete and Annette's home-made bread and Derbyshire oatcakes at Jaret House.

And one final thing - the milk for the cereal must be cold not lukewarm!! Lukewarm milk is reminiscent of school milk which I can - just - remember!

What makes a B&B breakfast for you?