Full English breakfast

Full English breakfastThe full English breakfast – a belly-busting blow-out treat that is perfect for a lazy weekend day! This recipe really is the full works.

Wait, a full English breakfast? Isn’t that an easy dish that anyone can throw together?

Yes, it can be… but the secret to a truly memorable full English breakfast is the combination of ingredients and the herbs and flavours used to enhance each part of the dish. It’s true that anyone can throw a bit of bacon and a sausage or two under the grill, and fry a few mushrooms, but getting the flavours of each component just-right takes time and practice… or you can just follow along with this recipe to get the perfect full English breakfast every time!

Components of my full English breakfast

  • good-quality bacon, smoked or un-smoked, it’s up to you
  • good-quality sausages. I used Cumberland, but any good bangers will do
  • black pudding (not to everyone’s taste but I love it)
  • scrambled eggs with fresh chives
  • fried chestnut mushrooms, flavoured with garlic and parsley
  • fried new potatoes, flavoured with garlic and fresh thyme and finished with a sprinkle of fresh parsley
  • roasted, on-vine cherry tomatoes
  • ‘special’ baked beans (see the recipe for details – you’ll never look at baked beans the same way again)

Often the hardest part of a dish like this is the timings – cooking everything so it’s ready at the same time can be challenging. Fortunately, it’s not necessary if you have enough time to spare! The oven is your friend; most things can be cooked-off and kept warm until ready to serve. My advice is to get everything cooked-off except the eggs, which should be served as soon as they’re ready.

A full English breakfast recipe, in the middle of diet season?

It’s January, many (if not most) people are enjoying a low-calorie diet to recover from the excesses of the festive season. So why, you might be tempted to ask, am I writing up a recipe for a full English breakfast, a dish that is not exactly renowned for being particularly healthy, or low in calories?

Well, everyone needs at least one treat now and again, and it is possible to enjoy the occasional heavy meal without breaking your diet. And of course, even though I’m writing this in January, you might be reading this page at any time of the year.

If that’s not reason enough, then just know that I actually made this particular breakfast on Christmas Eve as a special treat, and have only now got around to writing it up.

Print Recipe
Full English breakfast
The full works - a belly-busting breakfast treat that sets you up for the whole day!
Full English breakfast
Course Breakfast
Cuisine British
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
The fried chestnut mushrooms
The fried new potatoes
The special baked beans
The scrambled eggs
Course Breakfast
Cuisine British
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
The fried chestnut mushrooms
The fried new potatoes
The special baked beans
The scrambled eggs
Full English breakfast
Instructions
The roasted tomatoes
  1. heat your oven and a baking tray to 180C (gas mark 4)
  2. lightly drizzle the olive oil over the tomatoes, on the baking tray, and season with salt and pepper
  3. place the tomatoes on the top shelf of your oven and cook for around 10 - 15 minutes, until the skin begins to shrivel and brown in places
    roasted on-vine cherry tomatoes
  4. once ready, reduce the oven temperature to 150C (gas mark 2) and place the tomatoes on the bottom shelf to keep warm. Your oven is now at the right temperature to keep everything else warm too
  5. while the tomatoes are cooking, you can start on the prep for the beans, potatoes and mushrooms, and get your grill heated ready to cook-off the sausages and bacon
The special baked beans
  1. add the tin of baked beans, red wine and Worcester sauce to a saucepan and heat over a medium-low heat. You need to cook them down for around 20 minutes, until the liquid has reduced and the beans are beginning to break up. The final consistency should be like a thick paste. Turn the heat right down if the beans start to boil
The fried potatoes
  1. parboil the new potatoes, skin-on, for around 10 minutes until they are beginning to go tender
  2. drain in a colander and rinse them well with cold water, until they are cool enough to handle
  3. cut them into quarters
  4. heat a frying pan over a medium heat and add the butter. Once it's foaming, add the lightly crushed garlic cloves and fry for about a minute
  5. add the potatoes and fresh thyme, then season with salt and pepper. Fry for 5 - 10 minutes until the potatoes are brown and crispy
  6. add the fresh parsley, stir and then transfer to the oven to keep warm. Discard the garlic cloves before serving (you could eat them but it's not recommended!)
    fried new potatoes with thyme and parsley
The fried chestnut mushrooms
  1. heat a frying pan over a medium heat and add the butter. Once it's foaming, add the lightly crushed garlic cloves and fry for about a minute
  2. add the mushrooms and season well with salt and pepper. Fry for around 5 - 10 minutes
  3. add the fresh parsley, stir and then transfer to the oven to keep warm. Discard the garlic cloves before serving
The sausages, bacon and black pudding
  1. grill the sausages for around 15 - 20 minutes, turning occasionally, until cooked evenly and fully. Transfer to the oven to keep warm
  2. grill the bacon for around 5 - 10 minutes, until it's cooked the way you like it. Transfer to the oven to keep warm
  3. heat a frying pan over a medium heat and add the vegetable oil
  4. add the black pudding and cook for around 10 - 15 minutes, turning occasionally. Transfer to the oven to keep warm
The scrambled eggs
  1. break the eggs into a bowl and add the milk and fresh chives. Season well with salt and pepper and beat well with a fork or whisk
  2. heat a saucepan over a medium heat and add the butter
  3. once the butter is foaming, add the eggs and leave it, without stirring, for 1 minute
  4. turn the heat right down and stir the eggs, cooking and stirring until ready. Some people like their eggs well-set, I prefer them slightly sloppy - cook them to your taste
Bringing it all together
  1. serve all the components together on warmed plates. Serve with a glass of fruit juice, toast and (of course) a good strong mug of English breakfast tea

Leave a Reply

Your email address will not be published. Required fields are marked *