Full English Breakfast

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The Full English Breakfast is the undisputed cornerstone of British morning cooking, a hearty plate that brings together bacon, sausages, eggs, baked beans, black pudding, grilled tomato, sautéed mushrooms, and crisp toast. Every component is cooked in its own right and brought together hot off the hob, so the timing matters as much as the quality of the ingredients. Once you have cracked the sequence, you can lay it all out at the table in under forty-five minutes, with the yolks still runny and the bacon snapping.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 42 gFat
• 14 gSaturated Fat
• 52 gCarbs
• 8 gFiber
• 14 gSugar
• 48 gProtein
• 1680 mgSodium
• 1020 mgPotassium
• 180 mgCalcium
• 6.5 mgIron
• 18 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the meats

• 8 thick-cut British back bacon rashers
• 8 pork breakfast sausages (about 480 g)
• 4 slices black pudding (about 160 g)
• , to taste

For the eggs, beans, tomato, mushrooms, and toast

• 4 large free-range eggs
• 1 x 420 g tin baked beans in tomato sauce
• 4 medium vine tomatoes, halved across the equator
• 200 g chestnut mushrooms, thickly sliced
• 2 tbsp sunflower or vegetable oil
• , divided
• 25 g unsalted butter
• 4 thick slices of white or sourdough bread
• Worcestershire sauce, for serving
• Maldon sea salt and freshly ground black pepper

Directions

1. Heat a large non-stick frying pan over medium heat and lay in the sausages; let them brown slowly for 8-10 minutes, turning every couple of minutes so they colour evenly all over. Add the bacon rashers to a second cold pan, place over medium heat, and render them for 6-8 minutes until crisp at the edges but still pliable in the centre.
2. While the meats cook, halve the tomatoes and brush the cut sides with a little oil. Heat a ridged griddle or dry pan over high heat, place the tomatoes cut-side down, and cook for 3-4 minutes until charred and just softened; set aside on a warm plate.
3. .In the sausage pan, push the bangers to one side and add the black pudding slices; fry for 2-3 minutes per side until crisp on the outside and warm through. Transfer everything to a warm oven tray and slide into a low oven (90°C / 195°F) to keep hot while you finish the rest.
4. .Pour the baked beans into a small saucepan with a splash of water, warm gently over low heat, and season with a few dashes of Worcestershire sauce. In the bacon pan, pour off most of the fat, add the butter and mushrooms, and sauté over high heat for 4-5 minutes until golden and any liquid has cooked off; season with salt and pepper.
5. .Heat 1 tablespoon of oil in a clean non-stick pan over medium-high heat. Crack each egg into a cup first, tip into the pan, and fry for 2-3 minutes for sunny-side up or flip at the 2-minute mark for over-easy. Cook the eggs last so the yolks stay runny when the plates are served.
6. .While the eggs cook, toast the bread on both sides, then butter generously (or fry in a little of the saved bacon fat for true fried bread). To assemble, divide the toast between four warm plates, then arrange the bacon, sausages, black pudding, tomatoes, mushrooms, and beans around it; finish each plate with a hot fried egg on top and a final grind of black pepper.

Cook’s Notes

• Cook the components in order of speed: tomatoes and mushrooms first, then beans and toast at the end, so the eggs and freshly griddled tomato arrive at the table still sizzling.
• British back bacon is cut thicker and meatier than American streaky bacon; if you can only find streaky, add an extra rasher per person to compensate for the shrinkage.
• Keep a warm tray in a low oven to hold finished items; the secret of a great fry-up is everything arriving hot at once, not in dribs and drabs.
• Stir a teaspoon of wholegrain mustard into the beans just before serving for a deeper, savourier backbone that cuts through the richness of the meats.
• For an even more indulgent plate, swap the toast for slices of bread pan-fried in the rendered bacon fat until golden on both sides.

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