English Breakfast

Name: English Breakfast
Prep time: 7 min
Cook time: 50 min
Total time: 57 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 sausages; 3 bacon; 2 mushrooms; 2 tomatoes; 1 slice black pudding; 2 eggs; 1 slice bread

A British breakfast made with pork. Ready in about 57 minutes. Difficulty: medium.

7 minPrep (about)
50 minCook (about)
57 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredients

2 sausages Shopping tip: Fresh pork sausages (like bratwurst or breakfast links), not smoked.
2 bacon

Fresh & other

2 mushrooms
2 tomatoes
1 slice black pudding
2 eggs
1 slice bread

How to make it

Steps in our own plain words.

Heat your flat grill plate over low heat, over the top of 2 rings/ if it fits, plus brush sparingly with light olive oil.
Cook the sausages first.
Add your sausages to your hot grill plate/your coolest part if there is one and let it cook slowly for about 15-20 minutes, until golden.
Turn every so often.
After the first 10 minutes, turn the heat up to medium before beginning to heat the other ingredients.
If you are struggling for space, fully cook the sausages.
Keep hot on plate in the oven.
Snip some little cuts in the fatty edge of the bacon.
Place your bacon straight on to the grill plate.
Fry for 2-4 minutes each side until your preferred crispiness is reached.
Like your sausages, your cooked bacon can be kept hot on plate in the oven.
For your mushrooms, brush away any dirt using pastry brush plus trim your stalk level with the mushroom top.
Season using salt plus pepper plus drizzle over a little olive oil.
Place stalk-side up on your grill plate.
Heat for 1-2 min before turning plus cooking for a further 3-4 minutes.
Avoid moving your mushrooms too much.
Keep going while cooking, as this releases your natural juices, making them soggy.
For the tomatoes.
Cut your tomatoes across your centre/or.
Do it in half lengthways if plum tomatoes, and with a little, sharp knife remove the green 'eye'.
Season using salt plus pepper plus drizzle with a little olive oil.
Place cut-side down on your grill plate.
Cook without moving for 2 minutes.
Turn over.
Season again.
Heat for a further 2-3 minutes until soft but still holding their shape.
For the black pudding.
Cut the black pudding in 3-4 slices.
Remove the skin.
Place on the grill plate.
Heat for 1½-2 min each side until slightly crispy.
For 'proper' fried bread 's best to heat it in a separate pan.
Ideally, use bread that's a couple of days old.
Heat frying pan to a medium heat.
Cover the base with oil.
Add the bread.
Heat for 2-3 min each side until crispy and golden.
If your pan becomes too dry, add little more oil.
For a richer flavour.
Add knob of butter after you turn your slice.
For your fried eggs, break the egg straight in the pan with the fried bread.
Leave for 30 seconds.
Add a good knob of butter plus lightly splash/baste your egg with the butter when melted.
Cook to your preferred stage, season and remove with a fish slice.
Wait until all the ingredients are cooked.
Serve on warm plates.