Full English Breakfast

The nation's favourite morning feast

Prep: 10 minutes Cook: 25 minutes Total: 35 minutes
Our Full English has earned legendary status among locals and tourists alike, featuring perfectly balanced components that work in harmony on the plate. We've spent years perfecting the timing to ensure everything arrives hot and fresh together. The secret lies in our sequential cooking method and keeping everything warm in a low oven, plus using the bacon fat to cook the mushrooms and tomatoes for maximum flavour transfer.

2 Servings

2 pork sausages,
2 bacon rashers,
2 scrambled eggs,
200g baked beans,
200g button mushrooms,
halved 1 large tomatoes,
halved 2 slices bread,
2 tbsp vegetable oil,
Butter for frying,
Salt and pepper to taste

Step 1: Preheat oven to 150°C to keep cooked items warm. Start by cooking sausages in a large pan over medium heat for 15-20 minutes, turning regularly until golden all over.

Step 2: Add bacon to the same pan and cook for 4-5 minutes each side until crispy. Remove sausages and bacon to a warm plate in the oven.

Step 3: Using the bacon fat, fry the black pudding slices for 2-3 minutes each side until crispy outside. Add to the warm plate.

Step 4: Cook mushrooms in the same pan for 5 minutes until golden. Season and transfer to oven. Add tomato halves cut side down, cook for 3 minutes, flip and

cook 2 minutes more.

Step 5: Heat beans in a small saucepan until piping hot. Toast bread and keep warm.

Step 6: Finally, scramble eggs in butter over medium heat until cooked to preference. Arrange everything on warmed plates and serve immediately with hot buttered toast.