Traditional Full English Breakfast Recipe
shared by Nibblore Kitchen
This hearty full English breakfast combines savory sausages, runny-yolked eggs, baked beans, browned mushrooms, and juicy roasted tomatoes. Cooking the sausages and vegetables together in the oven keeps the stovetop clear and helps every component reach the table hot. Serve it for a leisurely weekend breakfast or brunch. • Warm the serving plates in the switched-off oven for the final 5 minutes so the breakfast stays hot at the table. • Leave space between the mushrooms on the tray; crowded mushrooms steam rather than brown. • Use an instant-read thermometer to check the thickest sausage without cutting it open and losing its juices. • Use Cumberland, Lincolnshire, or another coarse pork breakfast sausage according to availability. • Replace chestnut mushrooms with small white button mushrooms, keeping them whole if they are less than 3 cm wide. • For firmer egg yolks, cover the frying pan and cook for an additional 1 to 2 minutes. • Use gluten-free bread, sausages, baked beans, and Worcestershire-style sauce if preparing the dish without gluten. Refrigerate cooled sausages, beans, mushrooms, and tomatoes separately in airtight containers for up to 3 days; do not store cooked eggs or toast for best quality. Reheat sausages and vegetables on a tray at 190°C for 10 to 12 minutes and warm beans in a saucepan until piping hot. Freeze the cooked sausages for up to 2 months, but avoid freezing the other components.
- Total time
- 50 min
- Servings
- 4
- Difficulty
- Intermediate
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Save recipeIngredients
- 8British-style pork sausages
- 4medium vine tomatoes, halved
- 300 gchestnut mushrooms, cleaned and halved
- 2 tbspvegetable oil, divided
- ½ tspfine salt, divided
- ½ tspfreshly ground black pepper, divided
- 800 gcanned baked beans in tomato sauce
- 1 tspWorcestershire sauce
- 4large eggs
- 4 slicesthick white or sourdough bread
- 30 gunsalted butter, softened
- 2 tbspchopped flat-leaf parsley
Instructions
- 1Heat the oven to 220°C conventional or 200°C fan. Place the sausages on one side of a large rimmed baking tray measuring approximately 30 x 40 cm. Roast for 10 minutes, turning once halfway through.
- 2Toss the mushrooms with 1 tablespoon vegetable oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Arrange them in a single layer beside the sausages. Place the tomatoes cut-side up on the remaining space, brush them with 1 teaspoon oil, and season with a pinch each of salt and pepper.
- 3Return the tray to the oven for 20 to 25 minutes. Turn the sausages and stir the mushrooms after 12 minutes. The sausages are done when deeply browned and at least 71°C at the center; the mushrooms should be golden and the tomatoes softened without collapsing.
- 4While the tray cooks, combine the baked beans and Worcestershire sauce in a medium saucepan. Heat over medium-low heat for 8 to 10 minutes, stirring occasionally, until steaming and gently bubbling. Reduce the heat to its lowest setting and cover to keep warm.
- 5When the tray has about 8 minutes remaining, toast the bread until crisp and golden. Spread each slice with softened butter, then keep it warm on a plate loosely covered with foil.
- 6Heat the remaining 2 teaspoons vegetable oil in a large nonstick frying pan over medium heat for 1 minute. Crack in the eggs, leaving space between them, and season with the remaining salt and pepper. Fry for 3 to 4 minutes, until the whites are fully opaque and set but the yolks remain runny; cover the pan for the final 30 seconds if the whites near the yolks are slow to set.
- 7Divide the sausages, tomatoes, mushrooms, beans, fried eggs, and buttered toast among four warmed plates. Sprinkle the mushrooms and eggs with parsley and serve immediately.