English Breakfast

A hearty classic English breakfast: sizzling sausages, crispy bacon, grilled mushrooms and tomatoes, black pudding, fried bread and buttery fried eggs for a comforting morning feast.

Ingredients

Main

2 pcs sausages
3 pcs bacon rashers
2 pcs mushrooms
2 pcs tomatoes
1 slice black pudding
2 pcs eggs
1 slice bread slice
1 tbsp olive oil
0.01 tsp salt
0.01 tsp black pepper
1 tbsp butter
tomato ketchup or brown sauce

Directions

Heat a flat grill or large pan over low heat and brush sparingly with olive oil.
Add sausages to the coolest part of the grill and cook slowly about 15–20 minutes, turning occasionally, until golden; after 10 minutes increase heat to medium if cooking other ingredients.
If short on space, fully cook sausages first and keep warm in the oven.
Snip small cuts into the fatty edge of the bacon and fry 2–4 minutes each side until preferred crispiness; keep warm if needed.
Brush dirt from mushrooms, trim stalk flush with top, season with salt and pepper, drizzle a little olive oil, place stalk-side up and cook 1–2 minutes, turn and cook further 3–4 minutes without moving too much.
Cut tomatoes across centre (or half plum tomatoes), remove green core, season, drizzle with olive oil, place cut-side down and cook 2 minutes, turn and cook further 2–3 minutes until tender.
Slice black pudding into 3–4 slices, remove skin and cook 1.5–2 minutes each side until slightly crispy.
For fried bread, heat a frying pan to medium, cover base with oil, cook bread 2–3 minutes each side until golden and crispy; add butter after turning for richer flavour.
For fried eggs, break eggs into the pan with fried bread, wait 30 seconds, add a knob of butter and baste eggs with melted butter, cook to preferred doneness, season and remove gently.
Serve all components on warm plates immediately with a squeeze of ketchup or brown sauce.