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Breakfast in England, especially on a weekend when most people have a little more time, often takes the form of the traditional English breakfast. The exact ingredients for this meal may vary slightly from household to household, but the core ingredients are the same – bacon, sausage, egg, mushrooms and tomatoes. Some people add baked beans in tomato sauce, fried bread, black pudding (a form of dried pig’s blood which is delicious) and even fried potatoes. Here I give you my recipe for the perfect English breakfast.

Serves 4
8 Rashers back bacon (Rind removed if preferred)
4 good quality thick pork sausages.
4 large eggs (as fresh as you can find)
4 tomatoes (halved)
8 medium open capped field mushrooms (a cap with a diameter of about 3” is ideal)
2 slices bread cut diagonally in half
4 thick slices black pudding
Extra bread and butter OR buttered toast to serve (optional)

Preheat the oven to 110 C (Gas 2)
Preheat the grill to high

Heat a tablespoon of vegetable oil to a medium heat in a frying pan. Add the sausages and cook for 10-15 minutes, turning occasionally.

After about seven minutes of cooking the sausages, put the bacon and tomatoes (skin side down) under the grill and cook for 3 minutes. Turn the bacon over but leave the tomatoes as they are, and cook for another 3 minutes, checking occasionally that the tomatoes do not burn.

Place the sausages, bacon and tomatoes in the oven in a roasting tin, after their respective cooking times have elapsed.

Increase heat of frying pan to high. Add a tablespoon of oil and fry the black pudding slices for two minutes on each side, then remove and place in the oven. Remove the stalks from the mushrooms and add to the hot frying pan. Fry briskly for two minutes, remove and keep warm in the oven.

Add two more tablespoons of oil to the frying pan, allow to heat up, and then add the bread and fry for a minute on each side. Remove and keep warm in the oven.

The eggs are the last of the ingredients to be cooked to achieve the perfect English breakfast; otherwise they would go tough and rubbery in the oven.

Reduce the frying pan heat to medium. Add the eggs one at a time being careful not to break the yolks. When the white is set spoon some of the fat over the yolk to help the top of it cook and set. After 2-3 minutes the eggs will be ready, depending on if you like a really runny yolk or just a fairly runny one. If you prefer your yolk fully set allow 4 minutes.

Serve onto warm plates, relax and enjoy the perfect English breakfast. By using these ingredients you really will keep the hunger away all day.