British · 35 min · serves 4

Full English Breakfast

Kept by The Bhook kitchen

Ingredients

• 8 pork sausages
• 8 rashers back bacon
• 4 eggs
• 400 g button mushrooms
• 400 g tinned baked beans
• 4 ripe tomatoes
• 8 slices white bread
• 4 medium potatoes, peeled
• 4 tbsp vegetable oil
• salt
• pepper

Method

1. Slice the potatoes into thick rounds. Heat 2 tbsp oil in a large frying pan over medium heat and fry the potatoes on both sides until browned and cooked through, about 10-12 minutes. They will be golden and fork-tender.
2. While the potatoes cook, grill the sausages and bacon under a medium grill or in a separate frying pan, turning until browned and cooked through. The sausages should feel firm and the bacon crisp at the edges.
3. Wipe the pan and fry the mushrooms in 1 tbsp oil over medium heat until they shrink and release their juices, about 5-7 minutes.
4. Halve the tomatoes and place cut side down in the pan until softened and their skins start to blister, about 3 minutes.
5. Warm the baked beans in a small saucepan over low heat, stirring occasionally, until steaming.
6. Crack the eggs and fry them in the remaining oil until the whites are set and the yolks still runny, or to your liking.
7. Toast the bread until golden. Plate everything up and season with salt and pepper to taste.

Don’t crowd the pan; cook in batches if you need to so things crisp and don’t steam.