Full English Breakfast

A hearty and succulent English breakfast featuring sausages, bacon, mushrooms, tomatoes, and fried eggs — the perfect dish for a weekend or recovery after a night out.

Ingredients

• 4 pcs Sausages
• 4 pcs Bacon
• 4 pcs Button mushrooms
• 3 pcs Tomatoes
• 2 pcs Black pudding
• 2 pcs Eggs
• 1 pcs Bread
• 100 g Canned beans
• 50 ml Olive oil
• 30 g Butter
• 1 to taste Salt and black pepper

Instructions

1. Heat a flat griddle surface (or grill) over medium heat. Lightly brush it with olive oil using a pastry brush.
2. Place the sausages on the grill and cook for 15–20 minutes over low heat, turning occasionally, until golden brown. After 10 minutes, increase the heat to medium. Keep the cooked sausages warm on a plate in the oven.
3. Make several small cuts along the edges of the bacon to prevent it from curling. Place the bacon directly on the grill and fry for 2–4 minutes on each side until it reaches the desired level of crispness. Keep the cooked bacon warm on a plate in the oven.
4. Clean the mushrooms with a brush to remove any dirt and trim the stem flush with the cap. Season with salt and pepper, drizzle lightly with olive oil. Place the mushrooms stem-side up and cook for 1–2 minutes, then flip and fry for another 3–4 minutes. Try not to move the mushrooms during cooking so they don't lose their juices or become soggy.
5. Cut the tomatoes in half (or crosswise if using plum tomatoes). Carefully remove the green stem with a sharp knife. Season with salt and pepper, drizzle with olive oil. Place the tomatoes cut-side down on the grill and cook for 2 minutes without moving. Gently flip, season again, and cook for another 2–3 minutes until the tomatoes are soft but retain their shape.
6. Slice the black pudding into 3–4 slices and remove the casing. Place on the grill and cook for 1.5–2 minutes on each side until the edges are slightly charred.
7. For the fried bread, it's best to use a separate skillet. Heat it over medium heat and coat the bottom with oil. Place a slice of bread and fry for 2–3 minutes on each side until golden brown. If the skillet begins to dry out, add a little more oil. When you flip the bread, you can place a pat of butter on top for a richer flavour.
8. On the same skillet where the bread was fried, crack an egg and let it sit for 30 seconds. Add a knob of butter and, once it melts, baste the egg with the butter for even cooking. Fry until cooked to your liking, season with salt and pepper, then carefully transfer to a plate using a spatula.
9. Arrange all the cooked components on a warm plate and serve immediately. Serve with tomato ketchup or Worcestershire sauce.