The Full English Breakfast is a hearty British institution, featuring a plate piled high with fried or poached eggs, bacon, sausages, grilled tomatoes, mushrooms, fried bread, black pudding, and baked beans, often served with toast and tea. Known for its indulgent, satisfying flavors, it’s a beloved weekend treat or pub staple. This detailed recipe guides you through making an authentic Full English Breakfast at home, with tips for perfect execution.
Ingredients (Serves 4)
For the Main Components:
- 8 large eggs
- 8 rashers back bacon (or streaky bacon)
- 8 pork sausages (Cumberland or Lincolnshire preferred)
- 2 large tomatoes, halved
- 8 oz (225g) button mushrooms, halved
- 4 slices black pudding (optional)
- 4 slices white bread (for fried bread or toast)
- 1 can (15 oz/400g) baked beans in tomato sauce
- 4 tbsp vegetable oil (for frying)
- 2 tbsp unsalted butter (for frying and grilling)
- Salt and black pepper to taste
For Serving:
- 4 slices white or brown bread (for toast)
- Butter (for toast)
- HP Sauce or ketchup
- 4 cups brewed English breakfast tea (or coffee)
Equipment Needed
- Large non-stick skillet or griddle
- Medium saucepan (for beans)
- Baking sheet (for grilling)
- Tongs and spatula
- Slotted spoon
- Toaster or oven (for toast)
- Paper towels
- Small pot (for poaching eggs, optional)
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat the oven to 200°F (95°C) to keep components warm. Line a baking sheet with parchment paper for grilling tomatoes and mushrooms. Set out a wire rack or paper towels for draining fried items. Preheat a medium saucepan over low heat for the baked beans. Keep plates warm in the oven for serving.
Pro Tip: Timing is key; prep ingredients and cook in stages to serve everything hot.
Step 2: Cook the Sausages
Heat 1 tbsp vegetable oil in a large non-stick skillet over medium heat. Add 8 sausages and cook for 10–12 minutes, turning occasionally, until golden brown and cooked through (internal temperature 160°F/71°C). Transfer to the baking sheet in the oven to keep warm.
Pro Tip: Prick sausages lightly with a fork to prevent bursting during cooking.
Step 3: Grill the Tomatoes and Mushrooms
Place 4 halved tomatoes (cut-side up) and 8 oz halved mushrooms on the prepared baking sheet. Dot with 1 tbsp butter, season with salt and pepper, and drizzle with 1 tsp vegetable oil. Grill under a broiler (or oven at 400°F/200°C) for 8–10 minutes until tomatoes are softened and mushrooms are golden. Keep warm in the oven.
Pro Tip: Place tomatoes cut-side up to retain juices and enhance flavor.
Step 4: Cook the Bacon
In the same skillet, add 1 tbsp vegetable oil if needed and cook 8 bacon rashers over medium heat for 3–5 minutes per side until crispy. Remove to paper towels to drain excess fat, then transfer to the baking sheet in the oven to keep warm.
Pro Tip: Cook bacon slowly to render fat evenly without burning.
Step 5: Fry the Black Pudding
If using, add 1 tsp vegetable oil to the skillet and fry 4 slices of black pudding for 2–3 minutes per side until crispy. Drain on paper towels and keep warm in the oven.
Pro Tip: Slice black pudding evenly for consistent cooking and crisp edges.
Step 6: Heat the Baked Beans
Pour the can of baked beans into the preheated saucepan. Heat over low heat for 5–7 minutes, stirring occasionally, until warmed through. Add a splash of water if too thick. Keep warm.
Pro Tip: Stir gently to avoid breaking the beans; low heat prevents scorching.
Step 7: Fry the Bread
In the skillet, add 1 tbsp vegetable oil and 1 tbsp butter over medium heat. Fry 4 slices of white bread for 2–3 minutes per side until golden and crispy. Drain on paper towels and keep warm in the oven. Alternatively, toast 4 slices of bread and butter lightly for a lighter option.
Pro Tip: Use day-old bread for fried bread; it absorbs less oil and crisps better.
Step 8: Cook the Eggs
For fried eggs, heat 1 tbsp vegetable oil in the skillet over medium heat. Crack 8 eggs (2 per person) into the pan, cooking 2–3 minutes until whites are set but yolks remain runny. Season with salt and pepper. For poached eggs, bring a small pot of water to a gentle simmer, add a splash of vinegar, and swirl to create a vortex. Crack each egg into the center, cooking for 3–4 minutes until whites are set. Remove with a slotted spoon. Keep eggs warm on a plate.
Pro Tip: Use fresh eggs for poaching; they hold their shape better.
Step 9: Assemble and Serve
Plate the components hot: arrange 2 sausages, 2 bacon rashers, 1–2 egg(s), 1 tomato half, a portion of mushrooms, 1 slice black pudding (if using), a scoop of baked beans, and 1 slice fried bread or toast per person. Serve with buttered toast, lemon wedges, HP Sauce or ketchup, and a steaming cup of English breakfast tea or coffee.
Serving Tip: Serve on warm plates to keep everything hot; let diners mix and match flavors.
Where to Get the Best Full English Breakfast in the UK
The Full English Breakfast is a UK staple, and these spots are renowned for their quality, based on culinary reputation:
- The Regency Café, London (Pimlico): A classic Art Deco diner serving a legendary Full English with perfectly fried eggs, crispy bacon, and generous portions, loved for its retro vibe.
- The Wolseley, London (Piccadilly): An upscale take with high-quality sausages, bacon, and eggs, served in a grand European-style setting, ideal for a refined breakfast.
- The Breakfast Club, London (various locations): Known for hearty plates with plump sausages, grilled tomatoes, and fluffy eggs, paired with a trendy, casual atmosphere.
- Hawksmoor, Manchester: Offers a gourmet Full English with premium meats, including their famed sausages and bacon, in a stylish steakhouse setting.
- The Black Bear, Betws-y-Coed, Wales: A cozy inn serving a traditional Full English with local sausages, black pudding, and fresh eggs, set against a scenic backdrop.
These places are celebrated for fresh ingredients, skillful cooking, and authentic components, making them top destinations for breakfast lovers. Check their current menus and hours before visiting, as offerings may vary.
Nutritional Information (Per Serving, Approx.)
- Calories: 900–1100 kcal (varies by portion size and cooking method)
- Protein: 40g (from eggs, bacon, sausages, black pudding)
- Fat: 60g (from bacon, sausages, oil, butter)
- Carbohydrates: 70g (from bread, potatoes, beans)
- Sodium: 2000–2500mg (from bacon, sausages, beans, salt)
- Fiber: 6g
Note: Values are estimates and depend on ingredients. The Full English is high in calories, fat, and sodium due to fried components and processed meats. Beans and vegetables add fiber, but portion control is key. Opt for poached eggs, less bacon, or grilled components to reduce fat and calories.
Tips for Perfect Full English Breakfast
- Quality Meats: Choose high-quality sausages and bacon for authentic flavor; back bacon is traditional over streaky.
- Cook in Stages: Fry sausages and bacon first, then use rendered fat for eggs and bread to enhance flavor.
- Keep It Hot: Use a warm oven to hold components and serve on heated plates.
- Make Ahead: Prep beans and grill tomatoes/mushrooms earlier to streamline cooking.
- Vegetarian Option: Swap meats for veggie sausages, halloumi, or avocado, and omit black pudding.
Why You’ll Love This Recipe
The Full English Breakfast is the ultimate British indulgence, delivering a symphony of flavors from crispy bacon to runny eggs. Its hearty components make it perfect for weekend brunches or special gatherings. This recipe brings café-style authenticity to your kitchen with clear steps and classic touches.
