Full English Breakfast

Breakfast, they say, is the most important meal of the day. But with our busy lifestyles, many of us tend to skip the first meal of the day in favour of something on the go, and that something is usually packed with sugar. I always try to eat a balanced healthy breakfast throughout the week, treating myself to a little croissant and jam at the weekend. Although I know my English friends will always stick to their traditions (and rightly so) and opt for an occasional platter of the full English breakfast.

A good breakfast really sets you up for a busy day ahead, giving you the fuel you need after your overnight fasting while you slept. As the saying goes: “Breakfast like a king, lunch like a prince, dine like a pauper.”

Complimentary Recipe: Breakfast Sausage. 

Fullbfast2 SS MAIN IMAGE

Ingredients Required

For the cooking of the sausages
4 English pork sausages, (see recipe to make your own)
20g Unsalted butter
For the grilled tomatoes
2 Plum tomatoes, washed and cut in ½ across the middle
1 pinch Sea salt
1 pinch Ground black pepper
15ml Olive oil
1 clove Garlic, peeled
1 sprig Rosemary
For the mushrooms
120g Button mushrooms
½ clove Garlic, reserved from the tomatoes
½ sprig Rosemary, reserved from the tomatoes
¼ squeeze Lemon juice
For the bacon
8 rashers Smoked back bacon, grilled 3-4 minutes
4 Free range eggs
20ml Rapeseed oil

Cooking Method

For the sausages

In a small frying pan on a medium heat, melt the butter and cook it to a light foaming stage. As the butter turns a nutty brown colour, add the sausages and cook for 10-12 minutes, turning at least 4 times to ensure an even brown colouring all over the sausage. If the fat in the pan starts bubbling and spitting too aggressively, the sausage skin is likely to burst and the butter will burn, so maintain control by reducing the heat slightly if necessary.

Ensure the sausage is cooked through before you remove them from the pan by probing the core temperature of sausage; it should reach a minimum of 65°C, or if you don’t have a food probe you can simply cut one in half. Remove from the pan and leave to rest for 5 minutes on a warm plate before serving, keeping the frying pan and the cooking juices for the mushrooms.

For the tomatoes

Pre-heat the grill to its full setting.

Place the 4 tomato halves with the inside facing up on a baking tray and lightly season with the salt and pepper. Brush the tops of each tomato with the olive oil then finely grate half the garlic clove over the tomatoes, reserving the remaining half garlic clove for the mushrooms. Strip half of the rosemary sprig of its aromatic needles, roughly chop them and sprinkle over the tomatoes; once again reserving the half sprig for cooking the mushrooms. Place the tray of tomatoes under the grill for 3-4 minutes until the skin starts to break around the outside and the flesh is cooked and tender. Remove from the grill and keep warm whilst you prepare the other elements of the dish.

For the mushrooms

In the same pan as what was used to cook the sausages and with the same fat, place on a medium heat and fry the mushrooms for 3 minutes; tossing the mushrooms every 20 seconds. Add the salt, garlic and rosemary for the last 30 seconds then finish with a small squeeze of lemon juice.

Remove from the heat and serve when ready.

For the eggs

In a large non-stick frying pan on a medium heat, gently fry the eggs in rapeseed oil for 3-4 minutes then remove from the pan and drain any excess oil.

Divide all the cooked elements between four plates and serve straight away.


Recipe © Raymond Blanc 2015

Photograph © Jean Cazals 2015