Full English Breakfast
2 servings
30 minutes
To cook it at its best, you need to use two burners and the oven at the same time. You need all the components to finish together. This is an English breakfast, and there is also a Scottish breakfast, which differs from the English one in that the bread toasts are fried in the fat left over from bacon, sausages and black pudding.
1
Preheat the oven to 180 degrees and heat the grill pan.
2
Pour a little vegetable oil into the pan and fry the pork sausages in it (the sausages should be in natural casings, filled with coarse minced meat with a sage aroma; such sausages can sometimes be found in the 'Azbuka Vkusa' and 'Globus Gourmet' supermarkets, specifically of British production or made by British technology. If sage-scented sausages are not available, use other pork sausages).
- Vegetable oil: 50 ml
- Pork sausages: 2 pieces
3
Once the sausages brown (if you can say that about products that will turn brown), transfer them to a baking tray and place the tray in the oven for 10 minutes.
4
Place thin slices of bacon in a skillet and fry them, turning until the bacon becomes almost like pork chips. Then, remove the bacon from the skillet and place it on a paper towel to drain excess fat. This attention to detail is curious given the fat content of this breakfast, but many do it for aesthetic reasons.
- Bacon: 50 g
5
Now, you need to fry a tomato in the leftover fat from bacon and sausages, with the part that is called the 'bottom' in Russian folk removed.
- Tomatoes: 1 piece
6
Add beans in tomato sauce to the tomato, place halved mushrooms and slices of blood sausage in the remaining space. Fry everything, stirring or flipping occasionally.
- Beans in tomato sauce: 50 g
- Champignons: 3 pieces
- Black pudding: 50 g
7
Meanwhile, lightly beat the eggs with milk, salt, and ground black pepper. Heat another pan (not a grill, a regular flat or shallow skillet) with butter and pour the egg mixture into the pan. Fry it, stirring continuously, so that the thin film of egg curls into a yellow lumpy mass. Once there is no liquid left in the pan and the mixture becomes a homogeneous scrambled egg, remove the pan from the heat.
- Chicken egg: 2 pieces
- Milk: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Butter: 20 g
8
Place the fried eggs on a large plate. Remove the sausages from the oven and place them on the same plate. Add a tomato, beans, mushrooms, bacon, blood sausage, and a slice or two of white bread. Pour brown sauce over the plate and serve. For a drink with such a breakfast, only ale or porter seems suitable. At least in the time of Queen Victoria, when this canon was established, they drank exactly those.
- Toast bread: 2 pieces
- HP Brown Sauce: 1 tablespoon