A full English breakfast is a hearty British plate of eggs, bacon, sausages, baked beans, tomatoes, mushrooms, and toast, though the exact lineup varies by region and household. This practical two-person version is cooked in stages so everything reaches the table hot, with an estimated calorie count to help you understand what is on the plate.
Ingredients
- 2 pork breakfast sausages, about 4 oz (115 g) total
- 2 slices back bacon, about 3 oz (85 g) total; thick-cut streaky bacon is a suitable substitute and will be fattier
- 1 tablespoon (15 ml) neutral oil, divided
- 1 medium tomato, about 5 oz (140 g), halved crosswise
- 4 oz (115 g) white or cremini mushrooms, wiped clean and halved if large
- 1 cup (240 ml; about 250 g) canned baked beans
- 2 large eggs
- 2 slices sandwich bread, about 2 oz (56 g) total
- 1 teaspoon (5 g) unsalted butter, for the toast
- ⅛ teaspoon (0.5 g) fine salt, or to taste
- ⅛ teaspoon (0.3 g) black pepper, or to taste
- 1 teaspoon (5 ml) brown or tomato sauce, optional, to serve
Instructions
- Set out all the ingredients and warm two plates. Heat a large nonstick or well-seasoned skillet over medium heat. Keep a clean thermometer handy for checking the sausages; do not judge doneness by color alone.
- Add the sausages to the dry skillet and cook for 12–15 minutes, turning every few minutes so they brown evenly. If the pan becomes dry before the sausages are cooked through, add a tablespoon of water and cover briefly; uncover to let the water evaporate. Check the center of each sausage with a food thermometer: the USDA FSIS safe minimum for ground meat is 160°F (71°C). Transfer cooked sausages to a warm plate.
- Add the bacon to the same pan and cook for about 3–5 minutes per side, until browned and cooked to your preferred crispness. Transfer it to the plate with the sausages. Pour off excess rendered fat, leaving about 1 teaspoon in the pan, or use 1 teaspoon oil if the pan is dry.
- Place the tomato halves cut-side down in the pan. Add the mushrooms cut-side down as well, or arrange them in a single layer. Season lightly with salt and pepper. Cook for 4–6 minutes, turning the mushrooms once, until browned and tender and the tomato is hot and softened. Transfer to the warm plate.
- Meanwhile, warm the baked beans in a small saucepan over low heat, stirring occasionally, for 5–7 minutes, until steaming hot. Alternatively, microwave them in a covered microwave-safe bowl, stirring once, until hot throughout. Avoid boiling them hard, which can make them splatter.
- Toast the bread and spread with the butter. To fry the eggs, add the remaining oil to the skillet if needed and heat over medium-low. Crack in the eggs and cook until the whites are fully set and the yolks reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes; use a food thermometer if needed. For a firm yolk, cover the pan for the last minute of cooking.
- Divide the sausages, bacon, tomato, mushrooms, beans, eggs, and toast between the warm plates. Season to taste and serve immediately with sauce, if desired.
Tips
- Coordinate the timing: Start with sausages because they take longest. Keep cooked meat and vegetables on a warm plate while finishing the rest, but do not leave perishable food at room temperature for more than 2 hours.
- Prevent sticking: Use a nonstick or well-seasoned skillet, and avoid crowding the mushrooms. If necessary, cook them in batches so they brown instead of steam.
- Choose your bacon: Back bacon is common in Britain and is relatively lean. Streaky bacon works well if back bacon is unavailable, but it renders more fat; drain the pan before cooking the vegetables.
- Make the calorie estimate useful: Weigh your portions and check package labels. Sausage size, bacon type, bread, butter, and how much oil is used can shift the total considerably.
Serving Suggestions
Serve the components together while hot, with the toast placed at the edge of the plate so it stays crisp. Brown or tomato sauce is a familiar accompaniment; black tea or coffee can complete the meal. For a traditional spread, add a small dish of extra beans or buttered toast, keeping in mind that these additions raise the calories.
Estimated calories: This recipe provides roughly 650–800 calories per serving, including the listed toast and butter, but excluding optional sauce. The range reflects differences in sausage and bacon brands, egg size, bread, and cooking fat. For a closer figure, add the calories on your product labels and divide the total by two.
Variations
For a meat-free plate, replace the sausages and bacon with two vegetarian sausages and extra mushrooms; check the package directions and follow its safe cooking guidance. For a smaller serving, use one sausage and one slice of bacon per person, or share the toast. You can also add hash browns or black pudding, both familiar in some versions, but each changes the calories and cooking time; cook packaged items according to their instructions. There is no single fixed lineup, so adjust the plate to suit your preferences.
Storage and Reheating
For best texture, cook only what you plan to eat. Refrigerate leftovers within 2 hours in covered, shallow containers and use within 3–4 days. Keep eggs, meat, vegetables, beans, and toast separate where possible; toast becomes soft in storage. Reheat sausages, bacon, beans, and vegetables until steaming hot throughout, reaching 165°F (74°C) for leftovers. Reheat eggs to 165°F (74°C) as well, though their texture may become firmer. A skillet or microwave works; add a splash of water to beans and cover them while microwaving. Discard food left out beyond 2 hours, or beyond 1 hour when the room is above 90°F (32°C).
Frequently Asked Questions
How many calories are in a full English breakfast?
The estimate for this recipe is about 650–800 calories per serving. Larger sausages, streaky bacon, extra butter, fried bread, black pudding, or hash browns can increase that total; smaller portions or less added fat can reduce it.
Is the calorie count for the whole recipe or one plate?
The estimate is per serving, and this recipe makes two servings. It includes one sausage, one bacon slice, one egg, half the beans, one tomato portion, half the mushrooms, and one slice of buttered toast per person.
Can I cook everything in one pan?
Yes. Use a large skillet and cook in stages, transferring finished ingredients to a warm plate as directed. If the pan is crowded, mushrooms and tomatoes will steam rather than brown, so a second pan or small saucepan for the beans can make timing easier.
Can I make parts of the breakfast ahead?
You can measure the ingredients and clean the mushrooms ahead, then refrigerate them covered. The cooked components can also be refrigerated within 2 hours and reheated within 3–4 days, but freshly fried eggs and toast have the best texture.
What can I use instead of baked beans?
Canned baked beans are convenient and widely used in this version. If unavailable, use cooked haricot or navy beans warmed with a little tomato sauce; the result will be less sweet and may need extra seasoning.
Why is my breakfast higher in calories than the estimate?
Portion size and product labels matter most. Some sausages and bacon contain substantially more fat, and additional oil, butter, fried bread, or sides add calories. Measure the cooking fat and compare the ingredients you use with the quantities listed here.
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