English Breakfast Recipe

Prepare ingredients

Remove sausages and bacon from the refrigerator about 10 minutes before cooking. Rinse mushrooms and trim stems; halve or leave whole depending on size. Slice tomatoes in half horizontally. Drain baked beans into a small saucepan (or keep in the can if using a saucepan that fits). Slice black pudding into 1/2-inch (1 cm) rounds if using. Butter the bread lightly or keep butter on the side for toast.

Cook sausages and black pudding

Place a large heavy skillet or frying pan over medium heat and add 1 tsp vegetable oil. When oil is hot, add the sausages spaced evenly. Cook for 12–15 minutes, turning every 2–3 minutes so they brown on all sides and cook through (internal temperature about 70°C / 160°F). If using black pudding, add the rounds to the pan during the last 4–6 minutes of cooking so they brown on each side without overcooking. Remove sausages and black pudding to a warm plate and tent with foil.

Cook bacon

In the same pan (add a little more oil if needed), increase heat to medium-high and add the bacon slices in a single layer. Fry 2–4 minutes per side until golden and crisp to your preference. Drain on paper towels and keep warm with the sausages.

Sauté mushrooms and tomatoes

Wipe the pan lightly if there is excess fat, then add 1 tbs butter and 1 tsp olive oil over medium heat. Add the mushrooms, sprinkle with a pinch of salt and some black pepper, and sauté 5–7 minutes until browned and tender. Move mushrooms to one side of the pan and add the tomatoes cut-side down. Cook tomatoes 2–3 minutes until warmed and slightly caramelized. Transfer mushrooms and tomatoes to the warm plate with meats.

Heat baked beans

While mushrooms cook (or on a separate small burner), place the baked beans in a small saucepan over low-medium heat. Stir occasionally and simmer gently for 4–6 minutes until heated through. Taste and adjust salt or pepper if needed. Keep warm on very low heat with the lid slightly ajar.

Toast bread

Toast the bread slices in a toaster or under a grill until golden. Spread remaining butter on the hot toast if desired and keep warm.

Fry eggs

In a separate nonstick skillet, melt 1 tbs butter over medium-low heat. Add a little oil if desired to stop burning. Crack each egg into the pan (or cook in two batches if your pan is small). For sunny-side-up, cook gently 3–4 minutes until whites are set but yolks still runny. For over-easy, cook 2–3 minutes then carefully flip and cook 20–30 seconds. Season with salt and pepper. If you prefer scrambled, whisk eggs with a pinch of salt and cook over low heat, stirring, until just set.

Plate and serve

Arrange sausages, bacon, black pudding (if used), mushrooms, tomatoes, eggs, and a portion of baked beans on each plate. Add two slices of buttered toast on the side. Sprinkle chopped fresh parsley over mushrooms and eggs if using. Serve immediately with ketchup or brown sauce on the side and tea or coffee.