English Breakfast

A classic full English breakfast with sausages, bacon, eggs, mushrooms, tomatoes, black pudding, and fried bread. Hearty and satisfying, it's the perfect way to start the day in true British style.

Ingredients

• Bread

  ⚖ 210 g 💧 300 ml 🥛 1¼ cup
  kcal/г%DV

  Calories

  57528%

  Protein

  22.544%

  Total Fat

  9.512%

  Carbohydrates

  99.836%
• Bacon

  ⚖ 45 g 🥓 3 pcs
  kcal/г%DV

  Calories

  1768%

  Protein

  6.212%

  Total Fat

  16.721%

  Carbohydrates

  0.00%
• Eggs

  ⚖ 100 g 🥚 2 pcs
  kcal/г%DV

  Calories

  1437%

  Protein

  12.625%

  Total Fat

  9.512%

  Carbohydrates

  0.70%
• Tomatoes

  ⚖ 240 g 🍅 2 pcs
  kcal/г%DV

  Calories

  422%

  Protein

  2.14%

  Total Fat

  0.50%

  Carbohydrates

  9.33%
• Mushrooms

  ⚖ 150 g 7½ pcs
  kcal/г%DV

  Calories

  331%

  Protein

  4.69%

  Total Fat

  0.50%

  Carbohydrates

  4.91%

Also in this recipe

• Sausages 2
• Black Pudding 1 slice

Instructions

• Heat a flat grill plate over a low heat across 2 rings if it fits, and brush sparingly with light olive oil. Add the sausages to the coolest part of the grill plate and cook slowly for 15–20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium. If space is tight, fully cook the sausages and keep them warm on a plate in the oven.
• Snip a few small cuts into the fatty edge of the bacon. Place it directly on the grill plate and fry for 2–4 minutes per side until your preferred crispiness is reached. Transfer to the oven plate to keep warm if needed.
• Brush the mushrooms clean with a pastry brush and trim the stalks level with the caps. Season with salt and pepper, drizzle with a little olive oil, and place stalk-side up on the grill plate. Cook for 1–2 minutes, then turn and cook for a further 3–4 minutes. Avoid moving them too much, as this draws out moisture and makes them soggy.
• Cut the tomatoes across the centre (or lengthways if using plum tomatoes) and remove the green eye with a small sharp knife. Season with salt and pepper, drizzle with olive oil, and place cut-side down on the grill plate. Cook without moving for 2 minutes, then gently turn, season again, and cook for a further 2–3 minutes until tender but still holding their shape.
• Cut the black pudding into 3–4 slices and remove the skin. Place on the grill plate and cook for 1½–2 minutes per side until slightly crispy.
• For the fried bread, heat a separate frying pan to medium heat and cover the base with oil. Use bread that is a couple of days old if possible. Add the bread and cook for 2–3 minutes per side until crispy and golden. Add a little more oil if the pan becomes too dry, and add a knob of butter after turning for a richer flavour.
• Break the eggs into the same pan as the fried bread and leave for 30 seconds. Add a generous knob of butter and baste the eggs with the melted butter as they cook. Cook to your preferred stage and season lightly.
• Once everything is ready, serve immediately on warm plates with a generous squeeze of tomato ketchup or brown sauce.