Complete English Breakfast recipes

 

A Complete English Breakfast is a hearty meal consisting of several components, typically enjoyed in the morning. Here’s a traditional recipe with the main ingredients:

Ingredients:

Eggs (2 large, usually fried, but scrambled or poached are common)

Bacon (2-3 rashers, smoked or unsmoked, as preferred)

Sausages (2 pork sausages, traditional British sausages like Cumberland or Lincolnshire work well)

Baked Beans (½ cup, Heinz baked beans are commonly used)

Mushrooms (1 cup, sliced)

Tomatoes (1 medium, halved or sliced, can be grilled)

Black pudding (optional, 2 slices) 

Toast (2 slices of bread, buttered, or you can use fried bread) 

Hash browns or fried potatoes (optional, for extra crunch)

Instructions:

1. Cook the bacon and sausages:

In a large frying pan, fry the bacon until it reaches your desired crispiness. Remove and keep warm.

In the same pan, cook the sausages until browned and cooked through. You may need to cook them for about 10-15 minutes, turning occasionally.

2. Fry the mushrooms:

Add the mushrooms to the same pan with a little butter or oil and sauté until soft and golden brown.

3. Cook the tomatoes:

Halve or slice the tomato, season with salt and pepper, and grill or fry until soft and slightly caramelized on the edges.

4. Prepare the eggs:

In a separate small pan, fry the eggs to your liking (sunny side up, over easy, or scrambled).

5. Heat the baked beans:

Warm the baked beans in a small saucepan or microwave.

6. Black pudding (if using):

Fry the black pudding slices in the same pan used for the bacon and sausages until crispy.

7. Toast:

Toast the bread and butter it while still hot, or fry the bread in the pan for a crunchier option.

8. Assemble:

Plate up the bacon, sausages, mushrooms, tomatoes, eggs, baked beans, black pudding (if using), and toast.

Optional Add-ons:

Hash browns or fried potatoes can be added for extra texture.

Tea or coffee as the traditional beverage to serve alongside.

Enjoy your classic English breakfast!

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