Full English Breakfast

Name: Full English Breakfast
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Cuisine: British
Ingredients: 4 pieces British pork sausages (such as Cumberland or Lincolnshire); 4 slices smoked or unsmoked back bacon (rashers); 2 slices black pudding (about 1 centimetre thick, optional); 4 whole eggs; 1 tin baked beans in tomato sauce (415 g tin); 200 g chestnut mushrooms (halved or thickly sliced); 2 whole ripe tomatoes (halved across the middle); 4 slices white or wholemeal bread; 30 g salted butter (for the mushrooms and toast); 2 tbsp sunflower oil; salt (to taste); black pepper (to taste)

Serves 2 · 45 min · British

Ingredients

4 British pork sausages
4 slices smoked or unsmoked back bacon
2 slices black pudding
4 eggs
1 tin baked beans in tomato sauce
200 g chestnut mushrooms
2 ripe tomatoes
4 slices white or wholemeal bread
30 g salted butter
2 tbsp sunflower oil
to taste salt
to taste black pepper

Method

01
Warm the oven Heat the oven to ninety degrees Celsius and put a baking tray and two plates inside to keep everything warm as it finishes.
02
Fry the sausages Heat one tablespoon of oil in a large frying pan over medium low heat, add the sausages and fry them gently, turning every few minutes, until browned all over and cooked through.
03
Fry the bacon Push the sausages to one side, lay the bacon in the pan and fry for about three minutes on each side until the fat is golden, then move the sausages and bacon to the tray in the oven.
04
Fry the black pudding Fry the black pudding slices in the bacon fat for about two minutes on each side until crisp at the edges, then move them to the oven.
05
Cook the tomatoes Put the tomatoes cut side down in the same pan, season with salt and pepper, and fry for about four minutes until softened and lightly charred, then move them to the oven.
06
Cook the mushrooms Add half the butter to the pan, tip in the mushrooms with a pinch of salt and fry over medium high heat, stirring now and then, until golden and their liquid has cooked off.
07
Heat the beans Meanwhile, pour the baked beans into a small saucepan and warm them over low heat, stirring now and then, until they just bubble.
08
Fry the eggs Wipe the frying pan, add the remaining tablespoon of oil over medium heat, crack in the eggs and fry them, spooning hot oil over the tops, until the whites are set and the yolks are still runny.
09
Make the toast Toast the bread until golden and spread it with the rest of the butter while hot.
10
Plate up Take the warm plates out of the oven and divide the sausages, bacon, black pudding, tomatoes, mushrooms, beans, eggs and toast between them, then serve straight away with ketchup or brown sauce and a mug of tea.

Method

Warm the oven

Heat the oven to ninety degrees Celsius and put a baking tray and two plates inside to keep everything warm as it finishes.

Fry the sausages

Heat one tablespoon of oil in a large frying pan over medium low heat, add the sausages and fry them gently, turning every few minutes, until browned all over and cooked through.

Keep the heat low and do not prick the sausages, or they will split and dry out. They are done when the middle is no longer pink.

Fry the sausages · 15 min

Fry the bacon

Push the sausages to one side, lay the bacon in the pan and fry for about three minutes on each side until the fat is golden, then move the sausages and bacon to the tray in the oven.

Fry the bacon · 6 min

Fry the black pudding

Fry the black pudding slices in the bacon fat for about two minutes on each side until crisp at the edges, then move them to the oven.

Black pudding is already cooked, so you are only crisping it. Too long and it crumbles.

Fry the black pudding · 4 min

Cook the tomatoes

Put the tomatoes cut side down in the same pan, season with salt and pepper, and fry for about four minutes until softened and lightly charred, then move them to the oven.

Cook the tomatoes · 4 min

Cook the mushrooms

Add half the butter to the pan, tip in the mushrooms with a pinch of salt and fry over medium high heat, stirring now and then, until golden and their liquid has cooked off.

Spread the mushrooms in one layer. If the pan is crowded they steam and go grey instead of browning.

Cook the mushrooms · 5 min

Heat the beans

Meanwhile, pour the baked beans into a small saucepan and warm them over low heat, stirring now and then, until they just bubble.

Do not let them boil hard or the sauce thickens and catches on the bottom.

Heat the beans · 5 min

Fry the eggs

Wipe the frying pan, add the remaining tablespoon of oil over medium heat, crack in the eggs and fry them, spooning hot oil over the tops, until the whites are set and the yolks are still runny.

The oil is ready when a drop of egg white sizzles straight away but does not spit and blister.

Fry the eggs · 3 min

Make the toast

Toast the bread until golden and spread it with the rest of the butter while hot.

Make the toast · 2 min

Plate up

Take the warm plates out of the oven and divide the sausages, bacon, black pudding, tomatoes, mushrooms, beans, eggs and toast between them, then serve straight away with ketchup or brown sauce and a mug of tea.

Full English Breakfast

Ingredients

Method

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