How to Prepare the Full English Breakfast

Brooke Newberry
(Photo: )

Black pudding? HP Sauce? Beans for breakfast? Yes, yes and yes. Have a complimentary breakfast at any British hotel, and you’ll get a plateful of things that all look like random side items thrown together. The breakfast mashup supposedly originated in rural England as a meal to sustain workers through long days. London Fashion Week is coming to an end, and we’re assuming this will be the industry’s first go-to during a day off. What is it about this protein bomb and why does it work so beautifully? 

Check out the Full English Breakfast (also lovingly called a “Fry-up”) formula below, complete with sideline directions and considerations. All ingredients, especially meats, should be of high quality. 

  • 3 pieces of back bacon (the non-streaked English kind that will cook up super crisp, called “rashers”)
  • 2 English sausages ( “bangers” made with pork, breadcrumb filler, and are light on the herbs)
  • 1 thick piece of black pudding (pork blood sausage disks that contain oatmeal filler and have a strong mineral-y flavor, skins removed)
  • Heinz baked beans
  • Plum tomato, broiled (the tomato’s sweetness and acidity cuts the fat)
  • Button mushrooms, sauteed 
  • 2 fried eggs (best way to show off a fresh egg – let the runny yolk brings dish together)
  • Fried slice of bread (yes, fry it in the sausage drippings or butter) or toast
  • HP sauce (a vinegary brown sauce)
Accompaniments: milky tea, juice, coffee, condiments (the HP sauce, Heinz ketchup, butter, jams and marmalades)
Recommended Directions:
  1. Fry the sausages while you place the tomato and bacon under the broiler. Cut tomato lengthwise and sprinkle with salt and pepper. Place tomatoes faceup on a baking sheet and broil for 12 minutes. Remove bacon from oven at desired consistency and texture.
  2. Turn and brown the sausages, about 10 minutes. Remove sausages, place in bowl and cover with a plate to retain heat. Place black pudding on the pan and cook for 1½-2 minutes each side until slightly crispy.
  3. Now is the time to sauté your mushrooms and simmer your baked beans, separately. Sauté mushrooms with a little butter and season. Simmer baked beans in a small pot.
  4. There are a lot of components under heat and smells are wafting, so pay attention to all burners and baking sheets. Heat a frying pan to a medium heat and add pat of butter. Place piece of bread in pan and cook until each side is crispy and golden. Alternatively, toast the bread to save few arteries. Or not. 
  5. Leave the eggs to fry last, in the pan you cooked the sausages in. No one likes cold eggs. Make sure to carefully remove the eggs from the pan so as not to break them.  
  6. Arrange: serve all components at the same time, on the same plate, so you can’t even tell what it is you are smelling (except that it all smells deliciously diner-ific.)
  7. Toss a little smattering of HP sauce on the plate and make sure to hit the baked beans or the eggs.
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