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The Full English Breakfast
The undisputed king of breakfasts — back bacon, butcher’s sausages, eggs, beans, black pudding, grilled tomato and fried bread, all cooked in one pan wherever possible.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Yield
- Serves 2
- Difficulty
- Easy
- Era
- Victorian
Ingredients
- 4 rashers dry-cured back bacon
- 4 pork sausages (Cumberland or Lincolnshire)
- 2 slices black pudding
- 2 large free-range eggs
- 1 × 400g tin baked beans
- 2 tomatoes, halved
- 4 button mushrooms
- 2 slices white bread, fried in dripping
- 1 tbsp beef dripping or vegetable oil
- Butter, brown sauce and tea, to serve
Method
- Warm a large frying pan over a medium heat with half the dripping. Add the sausages and cook gently for 12–15 minutes, turning until burnished and cooked through.
- Push the sausages to one side. Add the bacon and black pudding; fry 3–4 minutes per side until crisp at the edges. Keep everything warm in a low oven.
- Add the tomato halves cut-side down with the mushrooms; season and cook 4 minutes until caramelised.
- Meanwhile, warm the beans in a small pan over a low heat, stirring occasionally.
- Fry the bread in the bacon fat until golden and crisp. Remove, then crack in the eggs and fry to your liking — sunny-side up is traditional.
- Plate everything together: eggs last, beans in a small pot if you’re feeling proper. Brown sauce on the table, tea strong enough to stand a spoon in.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.