The Ultimate English Breakfast Recipe

Prep vegetables and potatoes

If using fresh potatoes: peel and grate them coarsely, then squeeze out excess moisture in a clean tea towel. Pat grated potatoes dry and season with 1 tsp salt and 1/2 tsp black pepper. If using frozen hash browns, thaw per package directions and pat dry. Halve the tomatoes and set cut-side up on a baking tray. Clean and halve mushrooms; toss with 1 tbsp olive oil, minced garlic, chopped parsley, a pinch of salt, and the smoked paprika.

Remove sausages from fridge 10–15 minutes before cooking so they start near room temperature. Set out eggs, bacon, puddings, and bread for quick access. Preheat oven to 200°C (400°F) to keep items warm and roast tomatoes.

Roast tomatoes

Brush the cut tomato halves with a little olive oil, season with salt and pepper, and sprinkle a pinch of smoked paprika. Place on a tray cut-side up and roast in the preheated oven for 12–15 minutes until softened and slightly charred around the edges.

Cook garlic butter mushrooms

In a large frying pan over medium heat, melt 30 g unsalted butter with 1 tbsp olive oil. Add mushrooms in a single layer (work in batches if necessary). Let them sizzle without moving for 2 minutes to develop color, then stir. Add the minced garlic and cook 1 more minute until fragrant. Season with salt and pepper and finish with the chopped parsley and a further 10 g butter for shine. Keep warm in a low oven (100–120°C / 210–250°F).

Make hash browns

In a large nonstick skillet or cast-iron pan, heat 2 tbs vegetable oil over medium-high. Add the grated and dried potatoes in a compacted 2 cm-thick layer (or individual patties) and press down with a spatula. Cook undisturbed for 6–8 minutes until deep golden on the bottom. Flip in sections or as patties and cook another 5–6 minutes until crisp and cooked through. Season with remaining salt and pepper. Transfer to a warm oven to keep crispy.

Fry the toast

In a separate frying pan, melt 10 g butter with 1 tbs oil over medium heat. Dip each slice of bread briefly into beaten egg if you like 'eggy' fried toast (optional), or simply fry plain slices. Fry each slice 1.5–2 minutes per side until golden and crisp. Keep warm in the oven with the other items.

Cook sausages

Heat a large heavy-based frying pan over medium heat and add 1 tbs oil. Add the sausages and cook turning frequently for 12–15 minutes until evenly browned and cooked through (internal temp ~71°C / 160°F). Transfer to the warm oven to rest.

Fry back bacon

In the same pan (add a touch more oil if needed), add the back bacon rashers and fry 2–3 minutes per side until golden and edges slightly crisp. Transfer to the oven to keep warm.

Cook black & white pudding

Slice puddings into 1–1.5 cm thick rounds. Using the same pan over medium heat, add a little butter or oil and fry pudding slices 2–3 minutes per side until a crisp crust forms and interiors are hot. Place in oven to keep warm.

Fry eggs

Wipe the skillet clean or use a fresh nonstick pan and add 1 tbsp butter. Heat over medium. Crack eggs into the pan (work in two batches if needed) and cook to your preferred doneness: 2–3 minutes for runny yolks (sunny-side up) or 3–4 minutes, flipping briefly for over-easy/medium. Sprinkle with a little salt and black pepper. Keep eggs on very low heat or transfer to warm serving plates.

Heat baked beans

Warm the baked beans in a small saucepan over low-medium heat, stirring occasionally, for about 6–8 minutes until hot. Stir in 1–2 tsp brown sauce or ketchup if desired to taste.

Remove everything from the oven. Arrange on a large serving platter or individually: hash browns, sausages, bacon, black and white pudding, fried eggs, fried toast, roasted tomatoes, garlic butter mushrooms, and a small pot of hot baked beans. Garnish mushrooms with a little extra parsley and optionally sprinkle a pinch of smoked paprika on tomatoes for color.

Prepare tea and juice

Brew strong black tea: 1 tea bag per cup, steep 3–4 minutes in near-boiling water. Serve with milk and sugar to taste. Pour chilled fresh orange juice into glasses. Offer butter and extra toast on the side.

Serve immediately while everything is hot. Recommend one plate per person with a glass of orange juice and a mug of tea alongside.