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Full English Breakfast

Full English Breakfast
Full English Breakfast

Let's talk about waking up hungry, in the weekend because I sleep in, I'm always hungry as I wake, case in point the recipe of today.

I'm planning a trip to the UK next year, haven't figure out the month yet, so I thought let me get inspired by a great British-staple.

What's not to like about this dish?... Beans? Yes, eggs? Yes, potato? Yes, Sausage? Yes, mushrooms? Yes....What can I say! All my favorites together (I dislike raw onions, in case you were wondering).

Let me stop talking and tell you the steps to get this dish all together.

This recipe yields 2 big portions.


3 mini beef sausages

1 tomato

2 tablespoons butter

110g mushrooms

1 (220g) can baked beans

2 large egg

2 slices white bread

salt and pepper, to taste


1. Preheat the oven to 220 C.

2. In a frying pan over a medium heat, brown the sausages on all sides and cook for 5 minutes. Transfer to a baking dish. and bake the sausages in the oven for 10 minutes.

3. Score a cross into the bottom of the tomato and place, cross side up, in the baking dish with the sausages.

4. Bake the sausages and the tomato for 10 minutes. Turn off the oven, but do not remove the sausages and tomato.

5. Meanwhile, in the frying pan used to brown the sausages, melt a tablespoon of butter and fry the mushrooms over a high heat for 7 minutes until the mushrooms have softened and the hash browns turn golden. Transfer to the oven to keep warm.

6. In a small saucepan over a medium heat, add the beans and stir frequently, season to taste.

7. Finally, fry the egg to desired consistency ( I love runny egg-yolks) and toast the bread. Use the remainder of the butter to spread over the toast.


1. Timing really is the biggest hurdle to get over for this dish. You want everything ready at the same time and hot, so use the oven as a place to keep things warm and remember to cook things like eggs and toast last.



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