Full English Breakfast

Ingredients

• 4sausages, pork
• 4 piecebacon, Canadian bacon slices
• 4mushrooms, field mushrooms
• 3tomatoes, vine or plum
• 2 pieceblack pudding, slices; skin removed before cooking
• 2eggs
• 1 piecebread, slice; preferably 2 days old
• 3 1/2 ozbaked beans
• 1 tbsplight olive oil, for the griddle and frying
• 1/2 ozbutter, for basting eggs and bread

Method

1. 1

   Heat a griddle over low heat and brush sparingly with light olive oil.

2. 2

   Cook the sausages slowly for 15–20 minutes, turning occasionally, until deep golden. Increase heat to medium after 10 minutes. Keep warm in a low oven if needed.

3. 3

   Snip cuts into the fatty edge of each bacon slice. Fry on the griddle for 2–4 minutes per side to your preferred crispiness. Keep warm if needed.

4. 4

   Trim mushroom stalks level with the cap. Season, drizzle with olive oil and place stalk-side up on the griddle. Cook 1–2 minutes, turn and cook 3–4 more minutes. Do not move them too much.

5. 5

   Halve the tomatoes and remove the green core. Season, drizzle with oil and cook cut-side down for 2 minutes without moving. Turn and cook 2–3 more minutes until tender.

6. 6

   Slice the black pudding and remove the skin. Cook 1½–2 minutes per side until slightly crispy.

7. 7

   In a separate skillet, heat enough oil to cover the base. Fry the bread for 2–3 minutes per side until golden. Add a pat of butter after turning for extra richness.

8. 8

   Break each egg into the bread pan. Leave 30 seconds, then add a pat of butter and baste with it as it melts. Cook to your preferred stage and season.

9. 9

   Warm the baked beans in a small saucepan. Serve everything on warm plates immediately with ketchup or brown sauce.