How To Make A Full English Breakfast
As St. George's Day approaches, there's no better way to honour English tradition than by mastering the art of crafting a Full English Breakfast. Whether you're preparing a feast fit for royalty or simply indulging in a delicious morning treat, this BBC Good Food recipe has got you covered!
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 2
Ingredients
- 4 Unsmoked back bacon rashers
- 4 Brown-cap portobello mushrooms
- 12-16 Cherry tomatoes on the vine
- 6 tsp Olive oil
- 2 Slices granary or wholegrain bread
- 2 Good-quality pork sausages, minimum 86% pork
- 2 Free-range eggs
- Few drops of cider vinegar
- Freshly-squeezed orange juice
*We also recommend adding baked beans to your full english breakfast!
Method
Step 1: First lay the bacon, mushrooms and tomatoes on a foil-lined tray. Next, brush the tops of the mushrooms as well as both sides of the bread with 3 tsp of oil. Set to one side.
Step 2: Next, heat the grill to very hot. Lay the sausages on a small foil-lined tray and grill for approximately 10 minutes until they are cooked. Remember to turn occasionally.
Step 3: Meanwhile, fill a small pan as well as a wide deep saute pan with water and bring to the boil. Lower an egg into the small pan and remove after 30 seconds. Crack the egg into a cup, add a few drops of cider vinegar to the larger pan and use a wire whisk to swirl the water around to create a whirlpool. Remove the whisk and slowly tip the egg into the center of the whirlpool. Following this, when the water comes back to the boil remove the pan from the heat, before removing the egg, cover it and leave for 3 minutes. After this, place in a bowl of warm water while you cook the other egg.
Step 4: Following this, heat a griddle pan to very hot. Place the tomatoes, bacon and mushrooms under the grill for 3-4 minutes. At the same time, lay the bread on the griddle pan and cook for 1 minute each side or until crisp. You may need to drain everything on kitchen paper.
Step 5: Remove the eggs with a slotted spoon and drain briefly on a cloth. Arrange everything on a plate and serve with a glass of orange juice and fruit.
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