Full English Breakfast
Slice the mushrooms thinly. Then slice the black pudding into rounds of about 1.5cm. Cut the tomatoes into half. Empty the tin of beans into a saucepan. Don't use a microwave as this takes a lot of the liquid and taste away.
- 2 Cumberland sausages
- 2 rashers of smoked bacon
- 2 eggs
- 1 tomato
- tin of baked beans
- 2 rounds of bread
- black pudding
- 2 hash browns
- cooking oil
- salt - to taste
- brown sauce (look for HP brown sauce) - to taste
Grill the sausages, bacon and halved tomato to suit your taste. In England, there are many schools of thought on what is the best way for bacon to be cooked, but I prefer it to be lightly grilled.
Add a little oil into a frying pan and fry off the black pudding and mushrooms together. They are ready when the mushrooms turn a golden brown. Move these into a heat proof dish and place in the bottom of your oven to keep warm.
Start to gently simmer the pan of baked beans - Don't over cook them as they will go hard.
Add more oil into the pan (around 2 table spoons) and place a round of bread in and fry until golden brown - repeat for the second slice and then keep warm.
Next, fry 2 eggs to suit your taste. In England, we only fry one side and love them to be runny.
Finally, serve everything on the plate together, make a nice cup of English Breakfast Tea (yes, its a tea bag, and yes we add milk), shake a dash of salt over your place, and a squirt of brown sauce.
Special Note From Recipe Submitter:
I was hungry this morning and found this website. I thought I'd share what is know throughout England as THE breakfast of choice. Traditionally the breakfast of lorry drivers (truckers) and tradesmen / builders but it is now served in most hotels, restaurants, cafes and even PUBS! The ingredients are optional, but these are my preferences.
This recipe presents one of many ways that people enjoy a Full English Breakfast. Leave a comment on this page to say how you like yours prepared.
Mr Breakfast would like to thank haley for this recipe.
Recipe number 1404. Submitted 1/8/2005.