The Full English Breakfast is a beloved British classic, typically featuring eggs, bacon, sausage, grilled tomato, mushrooms, baked beans, and toast. In Seattle, this hearty meal gets a Pacific Northwest twist with the addition of smoked salmon or local artisan sausages, making it a perfect weekend brunch that satisfies every craving. This recipe brings the best of both worlds: traditional components and regional flair, all cooked on one griddle for efficiency and flavor.
Ingredients
- 8 rashers (about 8 oz / 225 g) thick-cut bacon
- 4 British-style pork sausages (or your favorite breakfast sausage, about 12 oz / 340 g total)
- 4 large eggs
- 1 can (15 oz / 425 g) baked beans (Heinz or similar)
- 2 large tomatoes, halved
- 8 oz (225 g) cremini mushrooms, halved
- 4 slices sourdough or white bread
- 2 tbsp (30 g) unsalted butter, divided
- 2 tbsp (30 ml) olive oil
- Salt and black pepper to taste
- Optional: 4 oz (115 g) smoked salmon (for Seattle twist)
- Optional: HP sauce or ketchup, for serving
Instructions
- Preheat your oven to 200°F (93°C) to keep cooked items warm. Heat a large griddle or cast-iron skillet over medium heat.
- Add the bacon rashers to the hot griddle. Cook for 3-4 minutes per side until crispy. Transfer to a plate and keep warm in the oven.
- Add the sausages to the same griddle. Cook, turning occasionally, for 12-15 minutes until browned and cooked through. The safe minimum internal temperature for pork sausages is 160°F (71°C) as per USDA FSIS; check with a food thermometer. Remove and keep warm.
- While the sausages cook, heat 1 tbsp olive oil in a separate skillet over medium-high heat. Add the mushrooms and cook for 5-6 minutes, stirring occasionally, until golden and tender. Season with salt and pepper. Remove and keep warm.
- In the same skillet, add the tomato halves cut-side down. Cook for 2-3 minutes until lightly charred, then flip and cook for another 2 minutes. Remove and keep warm.
- In a small saucepan, warm the baked beans over low heat, stirring occasionally.
- Toast the bread slices in a toaster or on the griddle until golden.
- In a nonstick skillet, melt 1 tbsp butter over medium-low heat. Crack the eggs into the skillet and cook sunny-side up or over easy, about 3-4 minutes, until the whites are set and the yolks are still runny. For food safety, egg dishes should reach 160°F (71°C) if you prefer them fully cooked, but for sunny-side-up, cook until the whites are completely firm and the yolks begin to thicken.
- To serve, place a slice of toast on each plate. Top with bacon, sausage, mushrooms, tomato, and a scoop of baked beans. Add an egg on top. If using smoked salmon, drape it over the toast or alongside. Serve immediately with HP sauce or ketchup.
Tips
- Keep everything warm: The oven at 200°F (93°C) is your best friend. As you finish each component, transfer it to an oven-safe plate and keep it warm. This prevents the food from getting cold while you cook the eggs.
- Choose the right sausage: Traditional British bangers are coarse-textured and often contain rusk. If you can’t find them, use a good-quality pork breakfast sausage. Avoid overly sweet or spicy varieties, as they will change the flavor profile.
- Don’t overcrowd the pan: Cook the bacon and sausages in batches if needed. Overcrowding lowers the temperature and causes steaming instead of browning, resulting in soggy, less flavorful meat.
- Adjust the beans: If you prefer a less sweet bean, you can add a splash of Worcestershire sauce or a pinch of smoked paprika to the baked beans while warming them.
Serving Suggestions
Serve the Full English Breakfast as a weekend brunch with a pot of strong black tea or freshly squeezed orange juice. For a Seattle touch, add a side of roasted potatoes or a small green salad. The smoked salmon is a delightful addition that pairs beautifully with the eggs and toast.
Variations
- Vegetarian: Replace the bacon and sausages with vegetarian sausages and grilled halloumi or extra mushrooms. Use plant-based butter.
- Spicy: Add a pinch of chili flakes to the mushrooms or serve with sriracha or hot sauce on the side.
- Hash browns: Add crispy hash browns or potato rosti for a heartier meal.
- Black pudding: If you can find it, add slices of black pudding (blood sausage) and cook it alongside the bacon until crispy.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 5-7 minutes, or in the microwave for 2-3 minutes. For best results, reheat the components separately: eggs and beans in the microwave, and bacon and sausages in a hot skillet to restore crispness. Toast fresh bread before serving.
Frequently Asked Questions
Can I make this ahead of time? Yes, you can cook the bacon, sausages, mushrooms, and tomatoes up to a day in advance. Store them in the refrigerator and reheat in a 350°F (175°C) oven for 10 minutes before serving. Cook the eggs fresh.
What is the best type of baked beans for a Full English? The classic choice is Heinz baked beans in tomato sauce. They are not the same as American-style barbecue beans, which are sweeter and thicker. If you can’t find Heinz, look for any British-style beans or drain and rinse regular baked beans to reduce the sauce.
Can I use turkey bacon or chicken sausage? Absolutely. Turkey bacon will be leaner and crisp up faster, so watch it closely. Chicken sausage should be cooked to an internal temperature of 165°F (74°C) as per USDA FSIS. The flavor will be slightly different but still delicious.
How do I get perfectly runny yolks? Cook the eggs over low heat and cover the pan for the last minute. This steams the tops of the whites without overcooking the yolks. Remove the eggs from the pan as soon as the whites are set.
Is smoked salmon traditional? No, it’s a Seattle twist. Traditional Full English breakfasts do not include fish. However, smoked salmon is a nod to the Pacific Northwest’s abundant seafood and pairs wonderfully with eggs and toast.
Can I grill the tomatoes and mushrooms instead of pan-frying? Yes, you can roast them in a 400°F (200°C) oven for 10-15 minutes, or grill them on a barbecue for a smoky flavor. This is a great option when cooking for a crowd.
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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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