A manual for the wonder that is known as A Full English Breakfast.
Bacon, wieners, eggs, tomatoes, mushrooms, toast, and beans all on one plate: is a Full English breakfast the most extreme breakfast ever?
Admission: I’ve never had a genuine full English. At any rate not in England or anyplace in world truth be told, with the exception of ideal here, at home. However, two or three weeks back, Mike and I were talking with a man that moved here from England and the thing he said he missed the most was breakfast, explicitly a Full English breakfast. He waxed graceful about the delightfulness for a decent five minutes, yet I wasn’t sold. Mike was gesturing along, concurring with him since he’s eaten numerous a full English in London, however me? Probably not.
I truly wasn’t intrigued until Mike demonstrated to me a photograph two or after three days. It was a goliath plate and it looked AMAZING. That is to say, it may have been on the grounds that I was extremely eager, yet at the time, nothing looked better to my eyes. Along these lines began the Full English Obsession. Mike and I investigated town to perceive what fixings we could discover and this is what we thought of!
As indicated by the web, full English morning meals need:
- Sausages – I think everyone just goes with whatever sausages they like, but sometimes there are 2-3 kinds on a plate. We went with regular breakfast sausages and we also got a bit of black pudding, which seems like most people insist on having as well.
- Back Bacon – This isn’t your regular bacon, which is made from pork belly, nope, back bacon is bacon that includes a little bit of the loin, kinda like a super thin pork chop but smoked. From what I can see, this kind of bacon isn’t really crispy.
- Eggs – Pretty straight forward, all the full English plates I’ve seen have sunny side up eggs.
- Tomatoes – These guys are cut in half along the equator and then seared in the pan and seasoned with salt and pepper. They aren’t really cooked, just given a little bit of color.
- Mushrooms – Seems like a take or leave it item, but we’re going all out here so of course mushrooms are needed. They’re cooked in the usual way, nicely browned and caramelized
- Toast – Don’t call it toast because I’ve seen some internet fights break out about the bread. You can’t just use a toaster and call it a day. The bread has to be FRIED, either with butter or oil.
- Beans – You have to have beans! I mean, I’ve never really had beans at breakfast, but it’s classic. We went for Heinz because that’s what they do in England and because their teal cans are too cute.
We made this on a snowy morning and it was perfect! Lots of hot tea, big fluffy flakes falling down outside, and ALL the fried bread. But, to be honest, I’m not sure if I’m a huge fan. Call me a savage, but I think I love regular breakfast more. Mike on the other hand, LOVED it! He said it was as good as the full English breakfasts he had while he was in London. Me on the other hand? I didn’t eat for the rest of the day and went into a food coma – I was definitely full!
- SERVES 2
- PREP TIME: 5 MINUTES
- COOK TIME: 25 MINUTES
- TOTAL TIME: 30 MINUTES
- back bacon/Irish bacon
- black pudding slices
Heat up the beans over low in a small pot. Keep warm on low.
Cook the sausages over medium to medium low heat, turning occasionally, until brown and cooked through. In the same pan, cook the bacon, flipping as needed. Fry the blood pudding slices over medium heat for 3-4 minutes per side.
In another pan, heat up a bit of oil and cook the mushrooms, without moving, until brown and caramelized. Remove from the pan, then sear the cut side of the tomato briefly. Remove from the pan, season everything with salt and pepper.
Wipe the pan down and heat up a bit of oil or butter over medium heat. Fry the bread until golden, flipping and adding more oil or butter as needed. Remove and set aside.
Finally, fry the eggs to your liking. Plate everything up: sausages, bacon, black pudding, mushrooms, tomato, bread, and eggs. Enjoy immediately!