The Peach Tree Full English Breakfast Recipe

Cook sausages

Place a medium nonstick or cast-iron skillet over medium heat. Add 1 tsp olive oil. When hot, add the 2 pork sausages. Cook gently, turning frequently so they brown evenly, about 12–14 minutes, until cooked through (internal temp ~70°C/160°F). Reduce heat if they brown too quickly. Keep warm on a low oven tray.

Fry smoked back bacon

In the same or a second skillet over medium-high, add the smoked back bacon rashers. Fry 2–3 minutes per side until edges crisp. Transfer to oven to keep warm with sausages.

Cook black pudding

Wipe the pan with paper towel if needed, add 1 tsp butter. Add the 2 black pudding slices and fry 2–3 minutes per side until heated through and slightly crisp on the edges. Keep warm with other proteins.

Sear spicy beef

Heat a small skillet over high heat with 1 tsp vegetable oil. Add the 120 g spicy beef strips in a single layer; sear 1–2 minutes per side until browned but still tender. Season lightly with 1/4 tsp salt and a pinch of black pepper. Remove and rest for a minute; keep warm.

Add feta

When plating the proteins, sprinkle the 40 g crumbled feta over the spicy beef so it softens slightly from the residual heat.

Grill tomato

Halve the ripe tomato horizontally. Brush cut sides lightly with olive oil and season with a pinch of salt and pepper. In a griddle pan or skillet over medium-high heat, place cut-side down and grill 2–3 minutes until caramelized. Turn briefly to warm skin side if desired. Keep warm.

Pan-grill mushrooms

Clean and remove stems from 2 portobello mushrooms. Brush with 1 tsp olive oil and a pinch of salt. In the same skillet used for tomato (or a fresh pan) over medium-high heat, place mushrooms gill-side down for 3 minutes, then flip and cook 2 more minutes until tender and browned. Add 1 tsp butter in the last minute to baste.

Cook hash browns

Heat a nonstick pan over medium heat with 1 tsp vegetable oil. Add 2 frozen or homemade hash browns and fry per package instructions, about 3–5 minutes per side, until golden and crisp. In the final minute, sprinkle the 30 g grated cheddar over each to melt slightly. Keep warm.

Prepare avocado

Cut the avocado in half, remove the pit, and slice the flesh while still in the skin. Scoop onto a small plate, squeeze the lemon wedge over it and season with a pinch of salt and pepper. Serve sliced beside the other components.

Cook eggs

Choose fried or scrambled. For fried: heat 1/2 tbsp butter in a small skillet over medium. Crack 2 eggs into the pan, season with a pinch of salt and pepper, and cook until whites set and yolks cooked to preference (about 3–4 minutes for runny yolk). For scrambled: beat eggs with a pinch of salt, cook in butter over low heat, stirring until soft-curdled. Keep warm.

Brew Turkish tea

Bring 300 ml water to a near boil. Place 2 tsp Turkish black tea leaves (or 2 bags) in a teapot or heatproof jug. Pour 200 ml boiling water over the leaves and steep 3–4 minutes for a strong brew. Strain into cups. Add milk (optional) and sugar to taste (up to 2 tsp). Serve hot in small glasses or cups.

Arrange components on a large plate: sausages, smoked back bacon, black pudding, spicy beef topped with crumbled feta, grilled tomato, mushrooms, two cheesy hash browns, sliced avocado and 2 eggs. Scatter chopped parsley over the plate and add hot sauce or chili flakes if desired.

Serve immediately with a freshly brewed pot of Turkish tea on the side.