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    Full English Breakfast

    • Recipes
    • 28 Feb, 2024

    There are few culinary traditions as iconic and satisfying as the Full English Breakfast. A hearty, indulgent spread that has graced tables across Britain for centuries, this morning meal is more than just sustenance; it's a ritual, a celebration of flavours and a testament to culinary heritage.

    The foundation of any Full English Breakfast is, of course, the star of the show: the hearty selection of meats. Traditionally, this includes bacon, sausages and sometimes black pudding. The bacon, with its crispy edges and savoury depth, sets the tone for the meal, while the sausages provide a juicy, flavourful counterpart. Black pudding, a divisive yet integral component made from blood and oatmeal, adds a rich and robust element that rounds out the savoury profile.

    In a world of fast-paced living and convenience foods, the Full English Breakfast stands as a testament to the joys of slow, indulgent dining. From its humble origins to its status as a cultural icon, this morning feast continues to captivate hearts and tantalise taste buds with its rich flavours and hearty components. So, the next time you find yourself in need of a truly satisfying meal, why not treat yourself to the full English experience?


    Ingredients :

    • 1 can beans (Heinz preferred)

    • 2 links sausages (breakfast sausage preferred)

    • 2 slices back bacon or Irish bacon

    • 2 slices black pudding (optional)

    • 1 cup mushrooms (halved or sliced)

    • 1 tomato (halved)

    • 2 slices of bread

    • 2 eggs


    Serves : 1

    Cooks In : 30 min

    Difficulty : Easy

    Preparation Method :

    1. Open the can of beans and warm in a small pot over low heat, stirring occasionally.
    2. While the beans are warming, cook the sausages over medium to medium-low, until browned and cooked through, turning as needed. Push the sausages to one side and add the bacon and fry, flipping as needed.
    3. If you’re having black pudding, add it to the pan and fry, flipping once. Keep everything warm in the pan over a low flame.
    4. In another pan, sear the mushrooms until brown and caramelized. Move to one side. Add the tomatoes, cut side down and sear.
    5. Move the meats from the pan and fry the bread in the drippings until golden and crisp. Cook the eggs in the pan that the mushrooms and tomatoes were in.
    6. Plate and enjoy!


    Tips :

    Scoop the beans in the middle of the plate then add the bacon at 1-2 o’clock, add the sausages at 3 o’clock, then the eggs at 6. If you have blood pudding, pop that on at 8 o’clock and then fill the rest of the plate with the tomatoes at 11 o’clock and the mushrooms at 12. Fried bread can be tucked in wherever or placed on a side plate. Enjoy!


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