How to Put Together a Traditional English Breakfast
Photo: Nicole Franzen, Courtesy Rizzoli
The Full English Breakfast
Serves 4
This is the ultimate breakfast and is especially great for hangovers, which, let’s be honest, we all have now and then.
2 large tomatoes, quartered
Fresh thyme sprigs
Olive oil
Coarse salt and freshly ground black pepper
A large bunch of mushrooms (whatever type you like), thickly sliced
8 strips bacon
8 chipolata sausages (or your favorite breakfast sausages)
8 eggs
1 (13.5-ounce) can Heinz baked beans
4 thick slices toasted sourdough bread
Preheat oven to 400 °F.
Place the tomatoes on a baking sheet with a few sprigs of thyme. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast the tomatoes, stirring now and then, until softened and a bit browned, about 20 minutes. Remove the tomatoes from the oven and set aside.
Meanwhile, heat 2 tablespoons of olive oil in a large skillet and add the mushrooms and another couple of sprigs of thyme. Cook, stirring a bit, until browned all over and softened, about 10 minutes. Season the mushrooms to taste with salt and pepper and set them aside.
Place the bacon and the sausages in a large skillet set over medium-high heat and cook, turning them now and then, until browned and crispy, about 10 minutes. Set aside.
Cook the eggs however you like them!
Warm the beans in a small pot.
To serve, evenly divide all the components onto four plates and dig in
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