📝 About This Recipe
The Full English Breakfast is more than just a meal; it is a centuries-old British institution designed to fuel a day of hard labor with hearty, savory flavors. This plate is a symphony of textures, from the snap of high-quality pork sausages and the salty chew of back bacon to the velvety richness of a perfectly fried egg. It is a masterclass in timing and heat management, resulting in a comforting, soul-satisfying feast that defines the classic British morning.
🥗 Ingredients
The Meats
- 4 pieces Pork Sausages (High-quality Cumberland or Lincolnshire style)
- 4 rashers Back Bacon (Smoked or unsmoked according to preference)
- 2 slices Black Pudding (About 1/2 inch thick)
The Vegetables
- 2 large Portobello Mushrooms (Stems removed, wiped clean)
- 2 Plum Tomatoes (Halved horizontally)
- 2 tablespoons Vegetable Oil (For frying)
- 25 grams Butter (Unsalted)
The Staples
- 1 can Baked Beans (Standard 415g tin, preferably Heinz)
- 2-4 Large Eggs (Fresh, free-range)
- 2 slices White Bread (Thick-cut for frying or toasting)
Seasoning & Service
- to taste Salt and Black Pepper (Freshly cracked)
- optional HP Sauce or Ketchup (For serving)
👨🍳 Instructions
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1
Preheat your oven to 100°C (210°F). This is essential for keeping the various components warm as you cook them in stages.
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2
Place a large heavy-based frying pan or griddle over low-medium heat. Add a splash of oil and the sausages. Cook slowly for 15-20 minutes, turning occasionally, until golden brown and cooked through.
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3
While the sausages are cooking, place the baked beans in a small saucepan over low heat. Stir occasionally, allowing them to thicken slightly rather than boil rapidly.
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4
Increase the heat of the frying pan slightly. Push the sausages to one side and add the mushrooms (cap side down) and the tomato halves (cut side down). Season the tomatoes with salt and pepper.
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5
Cook the vegetables for 3-4 minutes without moving them to get a nice sear. Flip the mushrooms and tomatoes and cook for another 2-3 minutes until softened. Move them to a plate and keep warm in the oven.
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6
Add the black pudding slices to the pan. Fry for about 2-3 minutes per side until they develop a crisp outer crust. Transfer to the warming oven.
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7
Add the bacon rashers to the pan. Fry for 2 minutes per side or until the fat is rendered and the edges are crispy. Transfer to the oven.
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8
If the pan is dry, add a little more oil or a knob of butter. For 'Fried Bread,' fry one slice of bread in the rendered fat until golden and crisp on both sides. Alternatively, toast the bread in a toaster and butter generously.
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9
Finally, crack the eggs into the pan. Use the remaining fat to baste the tops of the whites. Cook for 2-3 minutes until the whites are set but the yolks remain runny.
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10
Begin plating: Place the sausages, bacon, and black pudding on one side. Add the tomatoes, mushrooms, and a generous spoonful of beans. Place the eggs and fried bread alongside.
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11
Season the eggs with a final pinch of salt and pepper and serve immediately while piping hot.
💡 Chef's Tips
Always use the best quality pork sausages you can find, as they are the heart of the dish. Avoid high heat; cooking the sausages and bacon slowly ensures the fat renders properly without burning. Baste your fried eggs with the hot pan fat to cook the tops without having to flip them. If you are cooking for a crowd, use two pans—one for the meats and one for the vegetables and eggs. Don't let the beans boil too hard or the sauce will become thin and the skins will pop.
🍽️ Serving Suggestions
Serve with a strong mug of English Breakfast tea with a splash of milk. A side of HP Sauce (brown sauce) is the traditional condiment of choice for its tangy, spicy kick. Include a glass of chilled orange juice to cut through the richness of the fried elements. Provide extra buttered toast on the side for mopping up the egg yolks and bean sauce. For a modern twist, add a side of hash browns, though purists may argue they aren't strictly traditional.