The Full English Breakfast
The order matters more than anything else here. Sausages go on first because they take the longest, bacon next, and the eggs last so they are fried in the bacon fat. Warm the plates, keep what is cooked in a low oven, and do not rush it.
Ingredients
- 1 - British Breakfast Pack , sausages and bacon in one pack
- 4 - Back Bacon , rashers, if not using the pack
- 4 - Black Pudding , slices
- 410 g - Baked Beans , 1 tin
- 2 - Egg , fried last, in the bacon fat
- 1 - Tomato , halved and grilled
- 2 - Bread , slices, toasted
- 1 tbsp - Butter , for the toast
- 1 - Brown Sauce , To serve
Cooking Method
- Heat the oven to 200C and put the plates in to warm.
- Fry the sausages over a medium heat, turning them, for about 15 minutes until browned all over and cooked through. Move them to a tray in the oven.
- Add the bacon to the same pan and fry for 4 to 5 minutes, turning once, until the edges crisp. Keep it warm with the sausages.
- Halve the tomato, score the cut side and fry it cut side down for 3 minutes.
- Slice the black pudding and fry for 2 minutes each side, until the outside crisps.
- Warm the baked beans in a small pan.
- Fry the eggs last, in the bacon fat, spooning the hot fat over the whites until they set but the yolks stay runny.
- Toast and butter the bread. Plate everything up and put the brown sauce on the table.
Order Ingredients
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