Full English Breakfast

A hearty, classic British fry-up packed with sausages, bacon, eggs, mushrooms, tomatoes, black pudding, baked beans and fried bread. Perfect for a lazy weekend morning when you want something truly satisfying.

Ingredients

• Bread

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

  Calories

  57528%

  Protein

  22.544%

  Total Fat

  9.512%

  Carbohydrates

  99.836%
• Bacon

  ⚖ 60 g 🥓 4 pcs
  kcal/г%DV

  Calories

  23511%

  Protein

  8.216%

  Total Fat

  22.328%

  Carbohydrates

  0.00%
• Eggs

  ⚖ 100 g 🥚 2 pcs
  kcal/г%DV

  Calories

  1437%

  Protein

  12.625%

  Total Fat

  9.512%

  Carbohydrates

  0.70%
• Tomatoes

  ⚖ 360 g 🍅 3 pcs
  kcal/г%DV

  Calories

  633%

  Protein

  3.26%

  Total Fat

  0.70%

  Carbohydrates

  14.05%
• 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 4
• Black Pudding 2
• Baked Beans 100 g

Instructions

• Heat the flat grill plate over a low heat, brushing it sparingly with light olive oil. Add the sausages to the coolest part of the grill 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 first and keep them warm on a plate in the oven.
• Snip a few small cuts into the fatty edge of each bacon rasher, then place directly on the grill plate. 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. Cook for 1–2 minutes, then turn and cook for a further 3–4 minutes. Avoid moving them too much, as this releases their juices 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 and drizzle with olive oil. Place cut-side down on the grill and 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 1.5–2 minutes per side until slightly crispy.
• For the fried bread, heat a separate frying pan to medium and cover the base with oil. Add the bread and cook for 2–3 minutes per side until crispy and golden. Add more oil if the pan becomes too dry, and finish with a knob of butter after turning for a richer flavour.
• Break the eggs straight into the same frying pan and leave for 30 seconds. Add a generous knob of butter and baste the eggs with the melted butter. Cook to your preferred stage and remove gently with a fish slice. Warm the 100 g of baked beans in a small saucepan over medium heat, stirring occasionally, until heated through.
• Serve everything on warm plates immediately, with a good squeeze of tomato ketchup or brown sauce on the side.