Nothing beats a full English breakfast. Whether you have a long day ahead of you outdoors, a day in the office or are preparing yourself for a lazy Sunday, this breakfast is for you. Easy to make, even easier to eat - enjoy with plenty of ketchup and brown sauce!
2 pork sausages
2 tablespoons butter
2 rashers bacon
2 hash browns
1 (220g) tin baked beans
1 large egg
2 slices white or brown bread
salt and pepper, to taste
1 sprig parsley
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In a frying pan over a medium heat, brown the sausages on all sides and cook for 5 minutes. Transfer to a baking dish.
Bake the sausages in the oven for 10 minutes.
Score a cross into the bottom of the tomato and place, cross side up, in the baking dish with the sausages.
Bake the sausages and the tomato for 10 minutes. Turn off the oven, but do not remove the sausages and tomato.
Meanwhile, in the frying pan used to brown the sausages, melt a tablespoon of butter and fry the bacon, hash browns and the mushrooms over a high heat for 7 minutes until the mushrooms have softened, the bacon begins to crisp and the hash browns turn golden. Transfer to the oven to keep warm.
In a small saucepan over a medium heat, add the beans and stir frequently.
Finally, fry the egg with the yolk unbroken to desired consistency and toast the bread. Use the remainder of the butter to spread over the toast.
On a warm serving plate, bring together the sausages, hash browns, bacon, beans, tomato, mushrooms, fried egg and toast. Season well, garnish with parsley and serve immediately.
Timing really is the biggest hurdle to get over for this dish. You want everything ready at the same time and hot, so use the oven as a place to keep things warm and remember to cook things like eggs and toast last.