The Ultimate English Breakfast Recipe

Yield and timing

Serves 4. Estimated total time: 50 minutes. Start by prepping tomatoes and potatoes, then cook sausages and meats, make hash browns and mushrooms, finish eggs and toast, warm beans.

Preheat oven to 220°C (425°F). Line a baking tray with foil. Toss halved tomatoes with 2 tbs olive oil, 1 tsp hickory-smoked paprika, a pinch of salt and pepper. Place cut-side up, roast on the middle rack for 15–18 minutes until slightly charred at edges. Keep warm in a low oven (100–120°C) after roasting.

While oven heats, squeeze excess moisture from the grated potatoes using a clean kitchen towel or cheesecloth until mostly dry. Transfer to a bowl and mix with 3 tbs flour, 1 egg, 1/2 tsp salt and 1/4 tsp pepper until combined.

Heat a large nonstick or cast-iron skillet over medium-high and add 2 tbs vegetable oil. For 4 servings, form the potato mixture into eight patties (about 1/2 cup each). Fry in batches without crowding: press down lightly and cook 4–5 minutes per side until deep golden and crisp. Transfer to a baking sheet and keep warm in the oven while finishing other components.

While hash browns begin cooking, heat a second large skillet over medium heat and add 1 tbs vegetable oil. Prick sausages lightly and add to the pan. Cook, turning every 2–3 minutes, for 12–14 minutes until evenly browned and cooked through. Reduce heat if they brown too fast. Transfer to the warm oven to keep.

In the same skillet (add a little oil if needed), lay bacon rashers in a single layer and fry over medium heat 2–4 minutes per side until browned but still slightly tender (or longer for crispness). Transfer to a plate lined with paper towel; keep warm in oven.

Wipe skillet lightly and add a touch of oil or butter. Fry black and white pudding slices 2 minutes per side until warmed through and slightly crisp at edges. Keep warm in the oven with the other meats.

In a medium skillet, melt 2 tbs butter over medium-high heat. Add mushrooms in a single layer and sauté undisturbed for 3 minutes to brown. Stir and add minced garlic; cook 1 more minute until fragrant. Stir in 1/2 tsp salt, 1/4 tsp pepper and 1 tbs chopped parsley. Remove from heat and cover to keep warm.

Pour baked beans into a small saucepan with 1 tsp Worcestershire sauce. Warm over low-medium heat, stirring occasionally, for 6–8 minutes until bubbling gently. Keep covered and on the lowest heat until serving.

Heat a large skillet or griddle over medium and add 2 tbs unsalted butter. Butter one side of each bread slice lightly. Place bread butter-side down in the pan and fry 1–2 minutes until golden, then flip and fry another 1 minute. Keep toast warm in oven, or toast in a toaster and butter when hot if preferred.

In a large nonstick skillet, heat 1 tbs butter and 1 tbs vegetable oil over medium-low. Crack eggs into the pan (work in two batches if needed) and cook until whites are set but yolks still runny, about 3–4 minutes for sunny-side up. For over-easy, once whites set, gently flip and cook 20–30 seconds more. Season with salt and pepper.

Arrange two rashers of bacon, two sausages, one slice each of black and white pudding, two hash brown patties, one fried egg, a spoonful of warmed beans, two roasted tomato halves and a portion of garlic butter mushrooms on each plate. Add one piece of fried toast per person and a knob of butter if desired. Garnish mushrooms with remaining parsley and finish with freshly ground black pepper to taste.

Serve immediately with a cup of hot black tea and 1 cup (240 ml) orange juice per person.