An English breakfast, often called a full English, is a hearty British meal built around eggs, bacon, sausages, tomatoes, mushrooms, baked beans, and toast. The components cook at different speeds, so preparing them in a sensible order keeps everything hot and gives you crisp, properly cooked results.
Ingredients
- 2 pork breakfast sausages, about 4 oz (115 g) total
- 4 slices back bacon, about 5 oz (140 g) total; streaky bacon works too
- 1 tbsp (15 ml) neutral oil, divided
- 1 cup (150 g) button or cremini mushrooms, halved or thickly sliced
- 2 medium tomatoes, about 8 oz (225 g) total, halved
- 1 cup (240 g) canned baked beans
- 2 large eggs
- 2 slices bread, about 2 oz (55 g) total
- ½ tsp (2 g) fine salt, divided
- ¼ tsp (0.5 g) black pepper
- 1 tsp (5 g) butter, for the toast or eggs, optional
Instructions
- Organize the cooking. Set out a large skillet, a small saucepan, and a plate or low oven-safe dish. If you want to hold finished items briefly, warm the oven to 200°F (95°C). Wash and dry the mushrooms, halve the tomatoes, and have the beans ready. Allow about 15 minutes for this preparation.
- Cook the sausages. Heat a large skillet over medium-low heat and add half the oil. Add the sausages and cook, turning every few minutes, for about 12–15 minutes, until browned all over and cooked through. Check the center of a sausage with a food thermometer: ground pork must reach the USDA FSIS safe minimum of 160°F (71°C). Transfer to the warm dish if needed.
- Cook the bacon and vegetables. Add the bacon to the skillet and cook over medium heat, turning once, until browned and cooked to your preferred crispness, about 4–7 minutes depending on thickness. Transfer it to the plate. Add the remaining oil if the pan is dry, then put the tomatoes cut-side down and the mushrooms in the skillet. Season with a pinch of salt and pepper. Cook the tomatoes for 3–4 minutes per side and the mushrooms for 5–7 minutes, turning or stirring until tender and browned. Move them to the plate as they finish.
- Warm the beans. Pour the baked beans into the small saucepan and heat over low to medium-low heat for 5–7 minutes, stirring occasionally, until steaming hot. Do not let them scorch; lower the heat if they bubble vigorously. Keep warm while you cook the eggs and toast.
- Fry the eggs and toast. Toast the bread. Wipe out the skillet if it has burnt bits, then melt the butter or use a little oil over medium-low heat. Crack in the eggs and cook until the whites are fully set and the yolks are cooked to your preference, about 3–5 minutes. For a fully set egg dish, cook until it reaches 160°F (71°C), the USDA FSIS safe minimum. Season with the remaining salt and pepper.
- Plate and serve promptly. Divide the sausages, bacon, tomatoes, mushrooms, beans, eggs, and toast between two warm plates. Serve while hot; keep toast away from the beans until serving so it stays crisp.
Tips
- Use medium-low heat for sausages so their centers cook before the casings split or the outside burns. Turn them regularly and check the thickest one with a thermometer.
- Cook in batches if your skillet is crowded. Crowding traps steam and makes mushrooms pale and bacon less crisp; keep cooked items warm in a 200°F (95°C) oven for a short time.
- Back bacon is traditional in many English breakfasts and is leaner than American streaky bacon. Either works; streaky bacon releases more fat, so you may need less added oil.
- For a meat-free plate, replace the sausage and bacon with a vegetarian sausage or extra mushrooms. Check meat-alternative package directions, since cooking times and safe handling vary.
Serving Suggestions
Serve the breakfast as a substantial brunch or weekend breakfast, with hot tea, coffee, or orange juice. Brown or white toast is common; butter it lightly and offer brown sauce or ketchup at the table if desired. Hash browns or fried bread can be added, though either makes an already filling meal larger. Put beans in a small ramekin or keep them in their own area of the plate to prevent the toast and eggs from getting soggy.
Variations
There is no single fixed formula for a full English: household and regional versions differ. Black pudding is a traditional addition in many versions; it is a seasoned blood sausage, usually sold ready to cook, and can be fried according to its package directions. If it is unavailable or not to your taste, omit it or add another sausage or grilled tomato. Some plates include hash browns, fried bread, or bubble and squeak, a pan-fried mixture commonly made with leftover potatoes and cabbage. For a lighter plate, use one egg per person, lean back bacon, and extra mushrooms or tomatoes.
Storage and Reheating
For best texture, serve the components as soon as they are cooked. Refrigerate leftovers within 2 hours in airtight containers, separating toast from moist ingredients where possible. Cooked sausage, bacon, vegetables, beans, and eggs keep for 3–4 days in the refrigerator at 40°F (4°C) or below. Reheat leftovers until they reach 165°F (74°C), checking with a food thermometer; reheat beans on the stovetop with a splash of water and turn eggs and meat in a skillet or microwave-safe dish for even heating. Toast is best made fresh. Discard food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
What is usually included in an English breakfast?
A common full English includes eggs, bacon, sausages, tomatoes, mushrooms, baked beans, and toast. Black pudding, hash browns, or fried bread may also appear, depending on preference and region.
Can I cook everything in one pan?
You can use one large skillet, but cook in stages and move finished items to a warm plate. A separate saucepan makes it easier to heat beans gently while the skillet is used for meat, vegetables, and eggs.
How do I keep the breakfast hot while finishing the last items?
Place cooked components in a low oven at 200°F (95°C) for a short hold, loosely covered so they stay warm without trapping too much steam. Make toast and eggs last, since they lose their best texture quickly.
Can I prepare parts of it ahead?
You can wash and slice the vegetables and portion the ingredients ahead, then refrigerate them covered. Cook the meat, eggs, and vegetables close to serving time for the best texture; do not leave perishable ingredients unrefrigerated while preparing.
Can I use canned tomatoes instead of fresh tomatoes?
Fresh halved tomatoes are easiest to grill or pan-cook for this plate. Canned tomatoes are much wetter and will not brown the same way; if using them, drain them well and warm them separately rather than expecting a grilled-tomato texture.
Are baked beans essential?
No. They are a familiar part of many modern full English plates, but the combination varies. Omit them or serve another side if preferred, keeping in mind that beans add a soft, saucy contrast to the crisp bacon and toast.
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More recipes to cook
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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