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World Breakfasts: Full English Breakfast

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World Breakfasts: Full English Breakfast


We’re back home for this week’s world breakfast, where one morning dish rules over everything else: the Full English. What goes on the plate of a traditional English breakfast is open to personal preference. Sausages, bacon and eggs are staples, what surrounds those will differ depending on what you like and the establishment serving you. We’ve gone for beans, tomato, mushrooms and black pudding, and for fried bread over toast. We’ve also decided to fry the eggs rather than scramble them, because a runny yolk is great for dipping (If you’d prefer scrambled, here’s a good recipe from BBC Good Food). You'll need to have a few things on the go at once with this recipe, but we promise the end result is very much worth the effort. 

What you need (Serves 2)

4-6 rashers smoked dry cured back bacon

4 pork breakfast sausages

2 large free-range eggs

420g baked beans

2 ripe tomatoes

2 flat mushrooms

100g black pudding, sliced

4 tsp olive oil

1 knob of butter

Salt and pepper to season

2 slices of white bread

What you'll need to do: 

1. Set a grill plate over low heat and add a couple of teaspoons of olive oil. Place the sausages on the plate and cook for 20 minutes, turning occasionally. Turn the heat up to medium after 10 minutes and cook until they turn golden and begin to crisp. Meanwhile, warm two plates on low heat in the oven.

2. After sausages have cooked for 10 minutes, cut the tomatoes in half lengthways, season with salt and pepper and place them cut side down onto the plate. Cook for 2 minutes each side until tender.

3. At the same time, season the mushrooms with salt and pepper and place them onto the plate, stalk side up. Cook for 2 minutes, turn and cook for a further 3 minutes.

4. Place the rashers of bacon onto the griddle plate and cook for around 3 minutes each side, or until cooked how you prefer.

5. Cut the black pudding into ¼ inch slices, remove the skin and cook on the griddle plate for 2 minutes on each side.

6. While the bulk of the breakfast is cooking on the griddle plate, put a frying pan over medium heat and add the remaining olive oil. Take the bread and lay it flat in the pan for 2 minutes. Turn and cook for a further 2 minutes until golden.

7. In the same frying pan used for the bread, add a knob of butter. Break the eggs into the pan and splash with the melted butter. Cook for around 1 minute, until the whites are set and the yolk is still runny.

8. Pour the beans in to a microwavable bowl and cover. Heat on full power for 1 minute and 40 seconds (800w), stir and recover. Heat for another minute, stir and plate up.

9. Take the plates out of the oven and serve up the ingredients with a generous serving of brown sauce or ketchup, some orange juice and a pot of tea. 

We’re back home for this week’s world breakfast, where one morning dish rules over everything else: the Full English. What goes on the plate of a traditional English breakfast is open to personal preference. Sausages, bacon and eggs are staples, what surrounds those will differ depending on what you like and the establishment serving you.