Full English Breakfast

Method

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1. Heat the oven to 120°C / 250°F and put a plate in to warm. Everything cooked goes here to hold.

   Mark done

2. Start the sausages in a cold pan with a teaspoon of oil over medium-low heat. They need 15 to 18 minutes, turning every few minutes, and rushing them splits the skins.

   Mark done Start 15 min timer

3. After 5 minutes, add the tomato halves cut-side down to a second pan with a little oil. Season and cook 4 minutes, then turn and cook 6 minutes more until collapsing.

   Mark done

4. Add the mushrooms to the tomato pan with a knob of butter and the thyme and cook 6 to 8 minutes until golden.

   Mark done Start 6 min timer

5. Warm the beans in a small pan over low heat.

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6. When the sausages are nearly done, move them to the warm plate and cook the bacon in their fat for 2 to 3 minutes a side until the edges crisp. Move to the oven.

   Mark done Start 2 min timer

7. Fry the black pudding in the same fat for 2 minutes a side until crisp at the edges.

   Mark done Start 2 min timer

8. Toast the bread and butter it generously.

   Mark done

9. Last of all, fry the eggs in the remaining fat over medium heat for 2 to 3 minutes, spooning the hot fat over the whites until set with a runny yolk.

   Mark done Start 2 min timer

10. Plate everything at once, with the beans in a corner so they do not run into the rest.

    Mark done

Chef’s Tips

• Cold pan, slow start for the sausages. High heat splits them and leaves the centre raw.
• Use two pans. Trying to fit a full English into one is how everything ends up lukewarm.
• Keep the beans separate on the plate. This is a matter of some national feeling.

Pairing Suggestions

• A large mug of strong tea
• Serve with brown sauce or ketchup, and more toast
• Follow with a walk

Storage & Reheating

Not a make-ahead dish. Leftover components make an excellent breakfast hash the next day.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.