The full English

English Breakfast

Serves 2

  • 4 higher-welfare pork and leek sausages

  • 4 field mushrooms, wiped

  • 2 small tomatoes, scored on top

  • 4 rashers higher-welfare smoked dry cured back bacon

  • 100 g black pudding, sliced

  • 420 g baked beans

  • 2 knobs butter

  • 4 free-range eggs, cracked into a bowl and beaten

  • sea salt

  • freshly ground black pepper

  • 2-4 thick slices bread, for toasting

Preheat the grill to high. Set the oven to its lowest heat and pop 2 plates in it to keep warm. Put the sausages, mushrooms and tomatoes, scored-side up, on to a large grill pan and place under the grill, about 5cm from the heat. Cook for about 10 minutes, turning the sausages once or twice.



Add the bacon and black pudding to the pan and grill for 5 minutes, turning halfway through cooking, until they are cooked and crispy. Put the baked beans in a saucepan and warm gently for 2 to 3 minutes, stirring occasionally.



Place a non-stick saucepan over a low heat. Melt 1 knob of butter in the pan, add the eggs, season to taste and stir gently until just scrambled. Remove from the heat. Put the bread in the toaster, and arrange the sausages, mushrooms and tomatoes with the bacon, black pudding and beans on the warm plates. When the toast pops up, butter it, then put a slice on each plate and top with scrambled egg. Serve with HP sauce or tomato ketchup on the side, and a pot of tea.

Nutritional Information

The full English

One of life's simple pleasures

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0 foodies cooked this
Some things are too good to mess about with, so I've kept my English breakfast pretty old-school
Serves 2
30m
Super easy
Method



Preheat the grill to high. Set the oven to its lowest heat and pop 2 plates in it to keep warm. Put the sausages, mushrooms and tomatoes, scored-side up, on to a large grill pan and place under the grill, about 5cm from the heat. Cook for about 10 minutes, turning the sausages once or twice.

Add the bacon and black pudding to the pan and grill for 5 minutes, turning halfway through cooking, until they are cooked and crispy. Put the baked beans in a saucepan and warm gently for 2 to 3 minutes, stirring occasionally.

Place a non-stick saucepan over a low heat. Melt 1 knob of butter in the pan, add the eggs, season to taste and stir gently until just scrambled. Remove from the heat. Put the bread in the toaster, and arrange the sausages, mushrooms and tomatoes with the bacon, black pudding and beans on the warm plates. When the toast pops up, butter it, then put a slice on each plate and top with scrambled egg. Serve with HP sauce or tomato ketchup on the side, and a pot of tea.

Nutritional Information Amount per serving:
  • Calories 998 50%
  • Carbs 55.8g 21%
  • Sugar 13.9g 15%
  • Fat 57.7g 82%
  • Saturates 23.2g 116%
  • Protein 63.2g 140%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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