📝 About This Recipe
More than just a meal, the Full English is a British institution that finds its true calling as the ultimate 'breakfast-for-dinner' comfort feast. This plate is a symphony of textures and savory flavors, featuring salty cured meats, earthy mushrooms, and velvety egg yolks that create a rich, natural sauce for dipping. Perfectly balanced and deeply satisfying, it’s the culinary equivalent of a warm hug on a plate.
🥗 Ingredients
The Meat
- 4 rashers British Back Bacon (unsmoked or smoked according to preference)
- 4 links High-quality Pork Sausages (look for 80% meat content or 'Cumberland' style)
- 4 slices Black Pudding (approximately 1/2 inch thick)
The Produce
- 1/2 lb Button or Cremini Mushrooms (cleaned and halved)
- 2 Large Tomatoes (halved crosswise)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
The Essentials
- 4 Large Eggs (freshest possible for better poaching or frying)
- 1 can Baked Beans (14oz can, preferably Heinz brand for authenticity)
- 2-4 slices Thick-cut White Bread (for toasting or frying)
- 3 tablespoons Unsalted Butter (divided)
- 2 tablespoons Vegetable Oil (for frying)
- to taste Sea Salt and Black Pepper
👨🍳 Instructions
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1
Preheat your oven to 200°F (95°C). Place a large baking sheet inside; this will serve as a warming station to keep components hot as you cook in batches.
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2
Heat a large, heavy-based frying pan or griddle over medium-low heat. Add a splash of oil and the sausages. Cook slowly for 12-15 minutes, turning occasionally, until golden brown and cooked through.
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3
While the sausages cook, place the baked beans in a small saucepan over low heat. Stir occasionally, allowing them to thicken slightly. Keep them on the lowest setting.
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4
Move the sausages to one side of the pan (or to the warming oven). Increase heat to medium and add the bacon rashers. Fry for 2-3 minutes per side until the fat is rendered and the edges are crisp.
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5
Add the black pudding slices to the pan. Fry for about 2 minutes per side until they develop a slightly crisp crust. Transfer bacon and black pudding to the warming oven.
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6
In the same pan, utilizing the rendered fats, place the tomato halves cut-side down. Season with salt and pepper. Cook for 3-4 minutes without moving them until caramelized, then flip briefly to warm the tops.
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7
Push the tomatoes aside and add a tablespoon of butter. Add the mushrooms, sautéing until they are golden brown and have released their moisture (about 5-6 minutes). Transfer tomatoes and mushrooms to the warming oven.
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8
Wipe the pan quickly with a paper towel if the fat is too dark. Add the remaining butter and a touch of oil. Fry the bread slices until golden and crisp on both sides (the 'fried bread' technique), or toast them in a toaster if you prefer a lighter option.
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9
Finally, fry the eggs. Crack them into the pan, keeping them separate. Cook for 2-3 minutes, spooning a little hot fat over the whites to set them while keeping the yolks runny.
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10
Assemble the plates: Place two sausages, two rashers of bacon, and two slices of black pudding on each plate. Add the tomato, mushrooms, and a generous portion of baked beans.
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11
Slide the fried eggs onto the plate and place the fried bread or toast on the side. Garnish the mushrooms and tomatoes with fresh parsley and a final crack of black pepper.
💡 Chef's Tips
Low and slow is the secret for sausages; high heat will make the skins burst before the middle is cooked. Use the same pan for as many components as possible to layer the flavors, but don't overcrowd it or things will steam instead of fry. If you can't find British back bacon, use thick-cut center-run American bacon, but don't over-crisp it. For the most authentic beans, add a tiny knob of butter and a dash of Worcestershire sauce while heating. Always serve on warmed plates; a cold plate is the enemy of a great fry-up.
🍽️ Serving Suggestions
A strong mug of Builder's Tea (English Breakfast tea with milk and one sugar). Brown Sauce (HP Sauce) or Tomato Ketchup served on the side for dipping. A glass of chilled orange juice to cut through the richness of the meats. For a true 'breakfast-for-dinner' vibe, a crisp British Ale or Cider pairs wonderfully. A small side of sautéed potatoes or 'bubble and squeak' if you are feeling extra hungry.