Full English Breakfast Recipe

Bring a kettle of water to a boil for tea or coffee and keep it hot. Preheat oven to 120°C (250°F) to keep finished items warm if desired.

Arrange all ingredients at hand. Pat mushrooms dry and slice in half or quarters if large. Cut tomatoes in half horizontally.

Cook sausages

Heat a large non-stick frying pan over medium heat. Add 1 tsp vegetable oil. Place the 2 sausages in the pan. Cook for 10–12 minutes, turning every 2–3 minutes so they brown evenly and are cooked through (internal temperature ~71°C / 160°F). Transfer to a plate and keep warm in the oven.

Cook bacon

In the same pan (add a little more oil if needed), lay the 2 slices of streaky bacon. Cook over medium heat for 3–4 minutes per side until crisped to your liking. Transfer to the warm plate.

Grill tomatoes

Wipe the pan or use a second pan; brush tomato halves with a little olive oil and sprinkle with dried mixed herbs, salt and pepper. Place cut-side down and cook over medium-high heat for 3–4 minutes until slightly softened and charred at the edges. Flip and cook 1 minute more. Transfer to the warm plate.

Sauté mushrooms

In the same pan, add 1 tbs olive oil and heat over medium-high. Add the mushrooms and a pinch of salt and pepper. Sauté for 4–6 minutes, stirring occasionally, until they release moisture and brown. Transfer to the warm plate.

Cook hash brown

Cook the frozen hash brown according to package instructions (usually shallow-fry in 1–2 tbs oil for 3–5 minutes per side over medium-high heat until crisp and golden). Keep warm in the oven if using.

Toast bread

While the hash brown finishes, toast the 2 slices of bread to your preferred darkness. Butter both slices lightly and keep warm.

Heat beans

Pour the 200 g canned baked beans into a small saucepan. Heat gently over low-medium heat, stirring occasionally, until hot (about 5–7 minutes). Keep on the lowest heat while finishing eggs.

Fry eggs

Wipe the frying pan clean or use a fresh non-stick pan. Add 1 tbs unsalted butter and melt over medium-low heat. Crack two eggs into the pan, spacing them slightly apart. Cook for 2–3 minutes for runny yolks (basted: spoon melted butter over the whites), or 4–5 minutes for firm yolks. Season the tops with 1/4 tsp salt and 1/8 tsp black pepper. Remove carefully with a spatula and place on the warm plate on top of or beside the bacon and sausages.

Arrange on a plate: 2 fried eggs, 2 sausages, 2 slices bacon, 2 grilled tomato halves, sautéed mushrooms, 1 hash brown, a small bowl or spoonful of baked beans, and 2 slices of buttered toast (cut in half if desired). Add ketchup or brown sauce to the side.

Prepare tea or coffee: brew 2 tea bags or 2 servings of coffee using hot water. Add 60 ml milk and sugar to taste (about 1 tsp per cup recommended). Serve alongside the plate.