Full English Breakfast
A classic British breakfast with crispy bacon, fried eggs, and grilled tomato, all cooked on one large griddle for maximum flavor and minimal cleanup.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 34g
Ingredients
- 8 slices bacon rashers (thick-cut)
- 4 whole large eggs
- 2 whole medium tomatoes
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Pat the bacon rashers dry with a paper towel to remove surface moisture, which helps them crisp instead of steam.
- 2
Lay the bacon slices flat on a cold 12-inch cast iron skillet or griddle, spacing them so they don't touch.
- 3
Turn the heat to medium-high and cook the bacon for 5–7 minutes, until the edges look dark brown and the bacon is beginning to curl.
- 4
Use tongs to flip each bacon slice and cook the other side for 2–3 minutes, until both sides are the same deep golden-brown color.
- 5
Move the bacon to the outer edges of the skillet, creating space in the center for the tomatoes and eggs.
- 6
Slice each tomato in half crosswise (from the widest part, not from stem to bottom) to create two flat circles.
- 7
Place the tomato halves flat-side down in the center of the skillet, spaced apart so heat circulates around them.
- 8
Cook the tomatoes for 4 minutes, until the cut side looks lightly caramelized and feels soft when pressed with the back of a spoon.
- 9
Flip the tomato halves and cook the skin side for 1 minute, just to warm through.
- 10
Move the tomatoes to the edge of the skillet next to the bacon, leaving the center clear for the eggs.
- 11
Pour 1 tablespoon olive oil in the center of the skillet, tilt the skillet to coat the base evenly, and wait 30 seconds until the oil shimmers.
- 12
Crack 2 eggs into the center, aiming for empty space so the whites spread out without touching the other foods.
- 13
Cook the eggs over medium-high heat for 3–4 minutes, until the whites turn opaque white and the yolks jiggle when you nudge the skillet gently, but the tops still look wet and glossy.
- 14
Slide the cooked eggs onto a plate, keeping the yolk whole and intact.
- 15
Pour the remaining 1 tablespoon olive oil into the same skillet, let it shimmer for 15 seconds, then crack the remaining 2 eggs in the center.
- 16
Cook these eggs for 3–4 minutes, until the whites are opaque and the yolks jiggle but remain glossy and soft.
- 17
Slide these eggs onto the same plate next to the first pair.
- 18
Arrange the bacon rashers and tomato halves around the eggs on the plate, sprinkle salt and black pepper over everything, and serve immediately while hot.
Tools you’ll need
- 12-inch cast iron skillet or griddle
- paper towels
- tongs
- knife
- cutting board
- spatula or egg turner
- plate
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