Classic English Breakfast Recipe

Preheat and prepare pans

Heat a large non-stick frying pan over medium heat. Add 1 tsp olive oil and let it warm for 30 seconds.

Cook the pork sausage whole for 10–12 minutes, turning every 2–3 minutes to brown evenly. Reduce heat if it browns too fast. You want an internal temperature of 71°C (160°F) or no pink inside.

Push the sausage to one side of the pan and add the smoked back bacon slice. Fry for 2–3 minutes per side until golden and cooked through. Remove both to a warm plate and keep covered loosely with foil.

In the same pan (add a little more oil if needed), place the black pudding slice and fry 1.5–2 minutes per side until crisp at the edges. Transfer to the warm plate.

Finally, fry the hash brown in the same pan (or a separate pan if preferred) over medium heat for 3–4 minutes per side until golden and crisp. Keep all cooked items warm on the plate while you finish the rest.

While the meat cooks, prepare the tomatoes: slice each tomato in half crosswise. After removing the cooked items, add 1/2 tbsp butter to the pan and place tomato halves cut-side down. Season with a pinch of salt and pepper and grill for 2–3 minutes until slightly charred and softened. Turn briefly (30 seconds) and remove to the warm plate.

Wipe the pan lightly with kitchen paper if greasy. Add 1/2 tbsp butter and a small knob if needed. Slice mushrooms if whole. Sauté mushrooms over medium-high heat for 4–5 minutes until browned and any released liquid evaporates. Season with a pinch of salt, 1/8 tsp black pepper and a squeeze of lemon (optional). Stir in chopped parsley if using, then remove to the warm plate.

Pour the baked beans into a small saucepan and warm gently over low–medium heat for 4–6 minutes, stirring occasionally. Season with up to 1/4 tsp salt and a pinch of black pepper to taste. Keep on the lowest heat while you poach the egg and toast the bread.

Bring a medium saucepan of water to a gentle simmer (not a rolling boil). Add 1 tsp vinegar. Using a spoon, stir the water to create a gentle whirlpool, then carefully crack the egg into a small cup and slide it into the center. Poach for 3–4 minutes for a runny yolk (4–5 minutes for firmer). Use a slotted spoon to lift the egg, briefly blot excess water on kitchen paper, and keep warm.

While the egg poaches, toast the sourdough slice until golden (in a toaster or under a grill). Spread the toasted bread with the remaining 1/2 tbsp butter if desired.

Arrange the sausage, bacon, black pudding, and hash brown on a warm plate. Add the grilled tomato halves and sautéed mushrooms alongside.

Place the poached egg on top of the sourdough toast (or beside the meats if preferred). Spoon a portion of warmed baked beans (about 120 g) into a ramekin or onto the plate.

Season the egg and tomato with a little salt and freshly ground black pepper. Garnish mushrooms with the remaining parsley. Serve immediately.