Full English Breakfast
Prep: 10 min
Cook: 30 min
Total: 40 min
Serves: 2
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Clear your morning and settle in, because this plate is a proper feast. Browned sausages, crispy bacon, and fried eggs share the plate with baked beans, golden mushrooms, grilled tomatoes, and buttered toast, with black pudding for the traditionalists. It is the ultimate weekend breakfast, meant to be lingered over with a strong cup of tea and no rush to be anywhere.
Ingredients
Ingredients
- 4 Slices Canadian Bacon
- 4 Links Pork Sausage
- 2 Large Egg
- 1 Cup Brown Beans
- 4 Mushrooms - Halved
- 2 Slices Black Pudding
- 2 Slices Bread
- 2 Tbsp Butter
- 1 Tsp Salt And Pepper - To Taste
- 1-2 Tomato - Halved
Directions
Directions
- Cook the sausages in a skillet over medium heat for 12–15 minutes, turning often until browned and cooked through.
- Add the bacon and cook for 3–5 minutes until crispy around the edges.
- If using black pudding, fry the slices for about 2 minutes per side.
- Push the meat to one side of the pan and add the mushrooms. Cook for 4–5 minutes until golden.
- Add the tomato halves cut-side down and cook for 3–4 minutes until softened.
- Warm the baked beans in a small saucepan over medium-low heat.
- Fry the eggs to your preferred doneness in a little butter or oil. Season with salt and pepper.
- Toast the bread and spread with butter.
- Arrange everything on warm plates: sausages, bacon, eggs, mushrooms, tomatoes, black pudding, baked beans, and buttered toast.
- Serve immediately with a hot cup of English breakfast tea or freshly brewed coffee.
Nutrition
Per serving · 2 servingsCalories
800
Fat
54 g
Saturated fat
20 g
Carbohydrates
45 g
Sugar
5 g
Fiber
10 g
Protein
40 g
Sodium
1,500 mg
Cholesterol
400 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 Slices Canadian Bacon
- 4 Links Pork Sausage
- 2 Large Egg
- 1 Cup Brown Beans
- 4 Mushrooms - Halved
- 2 Slices Black Pudding
- 2 Slices Bread
- 2 Tbsp Butter
- 1 Tsp Salt And Pepper - To Taste
- 1-2 Tomato - Halved
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