Full English breakfast
Sausages, bacon, black pudding, fried eggs, mushrooms, tomatoes and beans with buttered toast, cooked in order so it all arrives hot.
Method
- 1
Heat the oven to 100°C and put a large ovenproof plate inside to keep everything warm as it cooks.
- 2
Heat 1 tablespoon of oil in a large frying pan over medium heat and fry the sausages, turning often, until browned and cooked through.
- 3
Add the bacon around the sausages and fry until the fat is golden and the edges crisp. Move the sausages and bacon to the oven.
- 4
Fry the black pudding and the tomatoes, cut side down, in the fat, turning the pudding once, until the tomatoes soften and char.
- 5
Move them to the oven, add the remaining oil and fry the mushrooms until golden. Season.
- 6
Meanwhile, warm the beans in a small pan, stirring now and then.
- 7
Toast the bread and butter it.
- 8
Wipe out the frying pan, add a little oil and fry the eggs over medium-low heat, spooning hot fat over the yolks until the whites set.
- 9
Arrange everything on warm plates and serve at once.
Notes
- For fried bread instead of toast, fry the slices in the bacon fat until crisp and golden on both sides.
- Regional versions add hash browns, potato scones in Scotland, or soda and potato breads in Northern Ireland.
- The order matters: the slowest items go first and the eggs last, with the low oven holding the rest.
Equipment
Large frying pan, Small saucepan, Ovenproof plate, Toaster, Tongs