Full English Breakfast
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The Tale of Full English Breakfast
The full cooked breakfast descends from the elaborate morning spreads of Victorian country houses, where an array of hot dishes signaled wealth and status among the landed gentry. As ingredients grew cheaper through the 19th and 20th centuries, it became an everyday British working-class staple.
Ingredients
Scale:· 2 servings
- 4 sausages
- 4 rashers bacon
- 2 eggs
- 1 can baked beans
- 4 mushrooms, sliced
- 2 tomatoes, halved
- 2 slices black pudding (optional)
- 2 slices toast, butter for frying
Instructions
- 1Heat a large frying pan and cook the sausages over medium heat, turning occasionally, until browned and cooked through, about 12-15 minutes.
- 2In the same pan, fry the bacon until crisp, then set aside with the sausages.
- 3Fry the mushrooms and halved tomatoes in the rendered fat until softened and lightly browned.
- 4Warm the baked beans in a small saucepan.
- 5Fry the eggs in a little butter to your preferred doneness, sunny-side up being traditional.
- 6If using black pudding, fry until heated through and slightly crisp.
- 7Toast the bread and butter it, then arrange everything together on warmed plates and serve immediately.
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