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Full English Breakfast
TahiraJaved

Healthy Full English Breakfast

This Full English Breakfast brings sausages, bacon, eggs, baked beans, tomatoes, mushrooms, and toast together on one generous plate, timed so everything finishes hot together. The real trick is staggering the cook order, starting with the longest cooking sausages and finishing with quick fried eggs, using a low oven to keep everything warm along the way. It is the kind of breakfast worth setting aside real time for on a lazy weekend morning.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 People
Course: Breakfast
Cuisine: British
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 8 breakfast sausages pork, turkey, or chicken
  • 8 slices bacon pork or turkey
  • 4 large eggs
  • 1 can 15oz baked beans
  • 2 medium tomatoes halved
  • 8 oz mushrooms sliced
  • 4 slices bread for toast
  • 2 tablespoons butter divided
  • 1 tablespoon oil
  • Salt and pepper to taste

Equipment

  • 1 Large skillet or griddle cooks the sausages, bacon, tomatoes, and mushrooms
  • 1 Small saucepan warms the baked beans gently
  • 1 Toaster for the toast component
  • 1 Spatula for turning and plating everything

Method
 

  1. Cook sausages 10 to 12 minutes, then hold warm in a low oven.
  2. Cook bacon until crisp, then hold warm.
  3. Sear tomatoes cut side down, then hold warm.
  4. Sauté mushrooms until softened and liquid evaporates.
  5. Warm the baked beans in a saucepan.
  6. Toast the bread.
  7. Fry the eggs to preference.
  8. Plate everything together immediately.
    9. Cook in order of longest to shortest time, starting with sausages and finishing with eggs, using a low oven to keep everything else warm in between.

Notes

  • Start with sausages, since they take the longest, and finish with eggs, since they cook fastest.
  • Use a low oven, around 170°F, to hold finished components warm without drying them out.
  • Toast the bread close to serving time so it stays warm and crisp rather than soft.
  • A large skillet or griddle gives enough surface area to cook multiple components without overcrowding.
STORAGE: Refrigerate cooked sausages, bacon, and beans up to 3 days; cook eggs fresh each time rather than storing them.
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