🇬🇧 Full English Breakfast

hearty British breakfast with eggs, sausages, baked beans, mushrooms, tomatoes, and crispy toast. A filling and comforting way to start the day.

59Min

2Servings

1250Cal

MediumLevel

high-protein

#breakfast#full english#english breakfast#british#hearty#classic

Equipment

large skillet

saucepan

stove

knife

cutting board

peeler

grater

mixing bowl

mixing spoon

spatula

tongs

ladle

serving plate

Ingredients

Meats

sausages (raw)

2 piece

streaky bacon (raw)

4 slice

back bacon (raw)

4 slice

black pudding (raw)

100 g

Vegetables & Sides

button mushrooms (chopped)

150 g

vine cherry tomatoes (whole)

200 g

tomato (halved)

1 piece

potato (peeled, grated)

1 piece

baked beans (canned)

200 g

Dairy & Fats

butter (melted)

60 g

olive oil

30 ml

Pantry Staples

corn starch

1 tbsp

thyme (fresh)

2 tsp

sea salt

1 tsp

black pepper

1 tsp

sourdough bread

4 slice

eggs (whole)

4 piece

Instructions

Prepare the skillet

Get a large skillet ready for cooking everything in one pan.

1 min

Cook the sausages

Lightly oil the pan and add sausages on medium heat. Turn every minute until golden, then set aside.

8 minMedium heattimer 8 min

Keep turning every minute for even browning

Cook the black pudding

Slice black pudding and cook for 2 minutes on each side on medium-high heat, then set aside.

4 minMedium-high heattimer 4 min

Cook the bacon

Cook streaky bacon until golden and crispy, then add back bacon and cook until done. Set aside.

8 minMedium heattimer 8 min

Cook streaky first as it takes longer

Sauté the mushrooms

Add chopped button mushrooms, season with salt, pepper and thyme. Sauté for 3-4 minutes then set aside.

4 minMedium heattimer 4 min

Cook tomatoes and toast bread

Add vine cherry tomatoes and halved tomato to sear and caramelize. Toast sourdough in the residual fat.

5 minMedium-high heattimer 5 min

Let tomatoes caramelize for best flavor

Heat the beans

Add beans to a saucepan, season with salt, pepper and thyme. Heat through.

5 minMedium heattimer 5 min

Prepare the rösti mixture

Peel, grate and rinse potato until water runs clear. Squeeze out excess water. Mix with melted butter, corn starch, salt and pepper.

8 min

Rinse potato well to remove excess starch for crispier rösti

Cook the rösti

Shape mixture into patties. Cook in olive oil and butter on medium-high for 7-10 minutes, flipping and basting until golden and crispy.

10 minMedium-high heattimer 10 min

Flip every few minutes and baste with butter for best results

Fry the eggs

Crack eggs into the same pan and fry to your preference.

4 minMedium heattimer 4 min

Plate and serve

Arrange all components on plates and serve with a cup of English breakfast tea.

2 min

Original recipe

InstagramRecipe by @notorious_foodie

Storage

Fridge: 1 days

Reheat: Microwave 2-3 minutes or reheat in skillet

Best enjoyed fresh. Leftovers can be reheated but texture may change.

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