Full English breakfast
The full works - a belly-busting breakfast treat that sets you up for the whole day!
Ingredients
- 4 rashers bacon
- 2 sausage
- 2 slices black pudding
- 100 g cherry tomatoes on vine
- sea salt
- black pepper
- 1 tbsp vegetable oil
- 1 tbsp olive oil
The fried chestnut mushrooms
- 150 g chestnut mushrooms quartered
- 2 cloves garlic lightly crushed
- 15 g butter unsalted
- fresh parsley chopped
The fried new potatoes
- 200 g new potatoes
- 2 cloves garlic lightly crushed
- 15 g butter unsalted
- 1 sprig fresh thyme leaves only
- fresh parsley chopped, to finish
The special baked beans
- 1 tin baked beans
- 100 ml red wine
- 1 splash Worcester sauce a good splash - about 5 ml
The scrambled eggs
- 4 free range eggs
- 1 splash milk
- 2 g fresh chives finely chopped
- 15 g butter unsalted
Instructions
The roasted tomatoes
- heat your oven and a baking tray to 180C (gas mark 4)
- lightly drizzle the olive oil over the tomatoes, on the baking tray, and season with salt and pepper
- 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
- 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
- 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
- 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
- parboil the new potatoes, skin-on, for around 10 minutes until they are beginning to go tender
- drain in a colander and rinse them well with cold water, until they are cool enough to handle
- cut them into quarters
- 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
- add the potatoes and fresh thyme, then season with salt and pepper. Fry for 5 - 10 minutes until the potatoes are brown and crispy
- 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!)
The fried chestnut mushrooms
- 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
- add the mushrooms and season well with salt and pepper. Fry for around 5 - 10 minutes
- 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
- grill the sausages for around 15 - 20 minutes, turning occasionally, until cooked evenly and fully. Transfer to the oven to keep warm
- grill the bacon for around 5 - 10 minutes, until it's cooked the way you like it. Transfer to the oven to keep warm
- heat a frying pan over a medium heat and add the vegetable oil
- add the black pudding and cook for around 10 - 15 minutes, turning occasionally. Transfer to the oven to keep warm
The scrambled eggs
- 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
- heat a saucepan over a medium heat and add the butter
- once the butter is foaming, add the eggs and leave it, without stirring, for 1 minute
- 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
- 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