Breakfast in York city centre is a hearty, traditional full English affair, featuring eggs, bacon, sausages, black pudding, baked beans, grilled tomatoes, mushrooms, and toast. This recipe brings the classic York café breakfast home, with tips for achieving crispy bacon, perfectly fried eggs, and a satisfyingly complete plate. It’s designed to be a reliable, delicious start to any day, whether you’re recreating a trip to York or simply craving a proper British breakfast.
Ingredients
- 4 rashers (about 4 oz / 115 g) back bacon
- 2 pork sausages (about 4 oz / 115 g total)
- 2 slices black pudding (about 2 oz / 55 g)
- 4 large eggs
- 1 cup (240 ml) baked beans (from a can)
- 2 large tomatoes, halved
- 8 oz (225 g) mushrooms, sliced
- 2 slices thick-cut bread, for toasting
- 2 tbsp (30 ml) vegetable oil or butter, for frying
- Salt and freshly ground black pepper, to taste
- Tomato ketchup or brown sauce, to serve (optional)
Instructions
- Preheat your oven to 200°F (95°C) to keep cooked items warm while you finish the rest. Place a large baking tray in the oven.
- Heat a large frying pan or griddle over medium heat. Add the bacon rashers and sausages. Cook for 10–12 minutes, turning occasionally, until the sausages are browned and cooked through—check that the sausages reach a safe minimum internal temperature of 160°F (71°C) using a food thermometer, and the bacon is crispy to your liking. Transfer to the warm tray in the oven.
- In the same pan, add the black pudding slices. Cook for 2–3 minutes per side until heated through and slightly crispy on the outside. Transfer to the warm tray.
- Add the mushrooms to the pan, season with salt and pepper, and cook for 4–5 minutes until softened and lightly browned. Transfer to the warm tray.
- Place the tomato halves cut-side down in the pan. Cook for 2–3 minutes until they start to soften and char slightly. Turn and cook for another minute. Transfer to the warm tray.
- While the tomatoes cook, gently heat the baked beans in a small saucepan over low heat, stirring occasionally, until hot.
- Toast the bread slices.
- In the same frying pan, add a little extra oil or butter if needed. Crack the eggs into the pan and fry to your liking—sunny-side up or over easy—for about 2–3 minutes for runny yolks, or until the whites are set. If you prefer your eggs fully cooked, cook until the yolks are firm; the safe minimum internal temperature for egg dishes is 160°F (71°C).
- Divide the bacon, sausages, black pudding, mushrooms, tomatoes, and beans between two plates. Add the fried eggs and toast. Serve immediately with ketchup or brown sauce.
Tips
- Substitutions: Swap back bacon for streaky bacon for extra crispiness. Vegetarian sausages and black pudding alternatives work well—cook them according to package instructions. If you don’t have black pudding, you can omit it or add an extra sausage.
- Storage: This dish is best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot pan or microwave.
- Common mistakes: Overcrowding the pan can steam the ingredients instead of frying them. Cook in batches if necessary. Also, don’t overcook the eggs—they should be slightly runny for a classic full English, unless you prefer them well done.
- Make-ahead: You can fry the bacon, sausages, black pudding, mushrooms, and tomatoes ahead of time, then reheat in a 350°F (175°C) oven for 10 minutes while you fry the eggs and heat the beans.
Serving Suggestions
Serve this full English breakfast with a pot of hot tea or freshly squeezed orange juice. For a more indulgent meal, add a slice of fried bread or hash browns on the side. It’s a substantial breakfast that pairs well with a quiet morning and a good newspaper.
Variations
- Scottish Breakfast: Add a slice of haggis and tattie scones in place of black pudding.
- Vegetarian: Use meat-free sausages and black pudding, and add grilled halloumi or a sautéed spinach and tomato mixture.
- Spicy Twist: Add a pinch of chili flakes to the mushrooms or serve with a dollop of sriracha for heat.
- Bubble and Squeak: Add leftover mashed potatoes mixed with cabbage, formed into patties and fried until golden.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator within 2 hours of cooking. They will keep for up to 2 days. To reheat, place the components (except the eggs) in a frying pan over medium heat for 5–7 minutes, or microwave on high for 2–3 minutes. The eggs are best reheated separately—either in a pan for 1–2 minutes or in the microwave for 20–30 seconds. The toast should be re-toasted to regain crispness. Reheat leftovers to a safe minimum internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use canned potatoes instead of fresh? Yes, canned potatoes are fine for a quick hash brown side. Drain them well and pan-fry in oil until golden and crispy.
What is the best bacon for a full English? Traditional back bacon is the classic choice—it has a good meat-to-fat ratio and crispy edges. Streaky bacon is also popular for its extra crispiness.
Can I make this breakfast in advance? You can cook the bacon, sausages, black pudding, mushrooms, and tomatoes up to a day ahead, store them in the fridge, and reheat in a hot oven or pan when ready. Fry the eggs and heat the beans fresh for the best results.
How do I get crispy bacon without burning it? Cook bacon over medium heat, turning occasionally, until the fat renders and the edges become crispy. If it’s browning too quickly, lower the heat and cook longer. You can also bake bacon in the oven at 400°F (200°C) for 15–20 minutes for even crispiness.
What can I use instead of black pudding? If you can’t find black pudding, you can substitute with a slice of haggis, a vegetarian black pudding alternative, or simply add an extra sausage or some grilled halloumi.
Is it okay to cook the eggs in the same pan as the other ingredients? Yes, it’s a great way to infuse flavor. Just make sure the pan is clean enough to avoid burning, and add a little oil or butter if needed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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