Full English Breakfast
A classic British cooked breakfast with pork sausages, bacon, eggs, baked beans, tomatoes, mushrooms, and toast. Hearty, warming, and perfect for a leisurely morning meal.
- Total time
- 35 min
- Servings
- 2
- Calories
- 687
- Protein
- 38g
Ingredients
- 4 links pork sausages
- 4 slices back bacon rashers
- 2 whole large eggs
- 150 g button mushrooms
- 2 medium tomatoes
- 1 can (400g) canned baked beans in tomato sauce
- 2 slices white bread slices
- 1 tablespoon butter
Instructions
- 1
Place each mushroom cap stem-side down on a cutting board and slice straight down through the cap into 1/4-inch-thick slices, leaving the stem attached so slices stay together.
- 2
Cut each tomato in half widthwise (from side to side, not top to bottom), creating two broad, flat halves that will sit face-down in the pan.
- 3
Heat a large skillet (12-inch or larger) over medium heat for 1 minute until warm, then place the 4 sausages in a single layer on the pan.
- 4
Cook the sausages, turning them every 2 minutes so all sides brown evenly, until the surface is deep golden-brown and cooked through, about 12–14 minutes total.
- 5
Push the sausages to the side of the pan, then lay the 4 bacon rashers in a single layer in the empty space.
- 6
Cook the bacon for 3–4 minutes until the edges are crispy and dark, then flip each rasher over and cook the other side for 2 minutes until also crispy.
- 7
Remove the sausages and bacon from the pan and place them on a plate, leaving all the fat in the skillet.
- 8
Place the mushroom slices in the fat in a single layer, spreading them across the bottom of the pan.
- 9
Cook the mushrooms over medium heat for 4–5 minutes, stirring gently once halfway through, until they soften and turn light golden at the edges.
- 10
Push the mushrooms to one side of the pan, then place the 2 tomato halves flat-side down in the empty space.
- 11
Cook the tomatoes for 4–5 minutes until the flat bottom turns soft and slightly caramelized, then flip and cook the other side for 2 minutes.
- 12
Remove the mushrooms and tomatoes from the pan and add them to the plate with the sausages and bacon.
- 13
Pour the baked beans directly from the can into a small saucepan and set it over medium-low heat, stirring occasionally, until warmed through and steaming, about 3–4 minutes.
- 14
Return the skillet to medium heat and crack both eggs into the fat, spacing them apart so they do not touch.
- 15
Cook the eggs for 3–4 minutes until the whites turn opaque and set, but the yolks still jiggle slightly when you gently shake the pan.
- 16
While the eggs cook, place the 2 bread slices in a toaster and toast on a medium-high setting until the surface is golden-brown and crispy, about 2–3 minutes.
- 17
Remove the toast from the toaster and spread 0.5 tablespoon of butter on each slice, letting it melt into the warm toast.
- 18
Using a spatula, slide the fried eggs onto one side of a large plate, then arrange the sausages, bacon, mushrooms, and tomatoes on the other side.
- 19
Pour the warm baked beans into a small pile next to the eggs, then place the buttered toast at the top or side of the plate.
Tools you’ll need
- 12-inch skillet or larger
- small saucepan
- cutting board
- chef's knife
- spatula
- toaster
- large dinner plate
- small bowl or ramekin
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