English Breakfast Recipe

Prep

Remove sausages and bacon from the refrigerator 15 minutes before cooking so they come closer to room temperature. Rinse and pat dry mushrooms, slice thickly. Halve the tomato horizontally. Drain baked beans into a small saucepan and keep covered. If using black pudding, slice into 1-cm rounds.

Cook sausages

Heat a large frying pan over medium heat and add 1 tsp of vegetable oil. Add the sausages and cook gently, turning regularly, for about 12–15 minutes until browned all over and cooked through (internal temp ~71°C / 160°F). Transfer to a warm plate and cover loosely with foil.

Cook bacon

In a separate large frying pan (or once sausages are finished in the same pan if space limited), lay out bacon slices over medium heat. Cook for 3–5 minutes per side depending on thickness until crisped to preference. Transfer to the warm plate with sausages and keep covered.

Sear black pudding and mushrooms

Add 1 tsp vegetable oil or a small knob of butter to a clean pan and heat over medium-high. Add black pudding slices and fry 1–2 minutes per side until crisp at edges. Remove and keep warm. In the same pan add 1 tbs butter; add sliced mushrooms, season with a pinch of salt and pepper, and sauté for 4–6 minutes until golden and any liquid has evaporated. Keep warm.

Grill or pan-fry tomatoes

In a grill pan or skillet, add a little butter or oil, place halved tomato cut-side down, sprinkle with a pinch of salt and pepper, and cook for 3–4 minutes until lightly charred and warmed through. Remove and keep warm.

Warm beans

Put the saucepan with baked beans over low-medium heat and warm, stirring occasionally, for 5–8 minutes until gently bubbling. Keep covered and on low heat until serving.

Toast bread

Toast the bread slices in a toaster or under a grill until golden. Butter the toast with the unsalted butter and keep warm.

Fry eggs

In a clean nonstick frying pan, melt 1 tbs butter over medium-low heat. Crack eggs into the pan (or cook two at a time if pan smaller). Cook until whites are set and edges are lacy, and yolks are cooked to your preference: about 3–4 minutes for runny yolks (sunny-side up). Season with salt and freshly ground black pepper. If you prefer, cover pan for 30–60 seconds for firmer yolks or flip gently for over-easy.

Assemble and garnish

Divide sausages, bacon, eggs, mushrooms, tomato, black pudding (if used), baked beans and toast among plates. Spoon warm baked beans into a small ramekin or directly on the plate. Sprinkle chopped parsley over mushrooms and tomatoes if desired. Serve immediately with ketchup, brown sauce or HP sauce at the table.