📝 About This Recipe
The Full English Breakfast is more than just a meal; it is a national institution and the ultimate comfort food for a slow weekend morning. This hearty plate balances the savory depth of Cumberland sausages and salty back bacon with the earthy richness of black pudding and butter-soft mushrooms. When executed with precision, it offers a symphony of textures—from the crunch of golden fried bread to the silky, liquid gold of a perfectly fried egg yolk.
🥗 Ingredients
The Meats
- 4 pieces High-quality Cumberland sausages (thick-linked, high meat content)
- 4-6 rashers Smoked back bacon (English-style back bacon is preferred over streaky)
- 2 thick slices Black pudding (about 1/2 inch thick)
The Vegetables
- 2 pieces Plum tomatoes (halved crosswise)
- 4 pieces Portobello or large chestnut mushrooms (wiped clean, stems removed)
- 2 tablespoons Unsalted butter (for sautéing mushrooms)
The Essentials
- 1 can Baked beans (preferably Heinz brand for authenticity)
- 2-4 pieces Large free-range eggs (at room temperature)
- 2 slices Thick-cut white farmhouse bread (for frying)
- 3-4 tablespoons Vegetable oil or Lard (for frying bread and eggs)
- to taste Salt and freshly ground black pepper
👨🍳 Instructions
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1
Preheat your oven to its lowest setting (about 200°F/90°C) and place a large heatproof platter inside. This is crucial for keeping components warm as you cook in batches.
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2
Start with the sausages. Heat a small amount of oil in a large heavy-based frying pan over low-medium heat. Add the sausages and cook for 15-20 minutes, turning occasionally, until golden brown and cooked through.
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3
While sausages cook, prepare the mushrooms. In a separate small pan, melt half the butter. Add mushrooms cup-side down, season with salt and pepper, and cook for 4-5 minutes per side until tender and juicy. Keep warm.
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4
Halve the tomatoes and season the cut sides with salt and pepper. Place them cut-side down in the pan with the sausages for the last 8-10 minutes of their cooking time. Do not move them until they are charred and softened.
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5
Place the baked beans in a small saucepan over low heat. Stir occasionally, allowing them to thicken slightly. Do not let them boil vigorously; a gentle simmer is best.
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6
Move the cooked sausages, tomatoes, and mushrooms to the warming platter in the oven.
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7
In the same large pan used for the sausages, crank the heat to medium-high. Add the bacon rashers. Fry for 2-3 minutes per side until the fat is rendered and the edges are crisp. Transfer to the warming platter.
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8
Add the black pudding slices to the pan. Fry for 2-3 minutes on each side until a slight crust forms. Move these to the platter as well.
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9
Now for the fried bread: add more oil or lard to the pan if needed. Place the bread slices in the hot fat and fry for 2-3 minutes per side until deeply golden and crunchy. Transfer to a paper towel briefly, then to the platter.
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10
Finally, the eggs. Ensure there is enough oil in the pan to coat the bottom. Crack the eggs gently into the pan. Use a spoon to baste the hot oil over the whites until set, keeping the yolks runny. This should take about 2-3 minutes.
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11
Assemble the plates: place the sausages, bacon, and black pudding at the top, the mushrooms and tomatoes to the side, a generous pool of beans in the center (or a ramekin), and the fried bread and eggs at the bottom.
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12
Serve immediately while everything is piping hot, seasoned with a final crack of black pepper.
💡 Chef's Tips
Use a heavy cast iron skillet if possible to maintain even heat across all ingredients. Never rush the sausages; low and slow prevents the skins from bursting while ensuring the center is juicy. For the best fried bread, use slightly stale bread as it absorbs less grease and gets crispier. If you prefer a cleaner look, serve the baked beans in a small ramekin on the plate to prevent the sauce from running into the eggs. Always use room temperature eggs to ensure the whites cook through before the yolk hardens.
🍽️ Serving Suggestions
Serve with a large mug of strong English Breakfast tea with a splash of milk. Provide bottles of HP Brown Sauce and Tomato Ketchup on the table for dipping. Pair with a side of buttered toast or 'doorstep' white bread for extra heartiness. Enjoy with a chilled glass of orange juice to cut through the richness of the fats. A morning newspaper and a quiet corner are the traditional cultural accompaniments.