British · Breakfast
Full English
Full English, cuisine britannique, pour 4 convives. Comptez 20 minutes de preparation et 45 minutes de cuisson. Un petit dejeuner dresse, pas un buffet.
- Préparation
- 20 min
- Cuisson
- 45 min
- Pour
- 4
Ingrédients
- Cumberland sausages — 8 (about 500 g)
- Dry-cured back bacon — 8 rashers (320 g)
- Black pudding — 150 g, crumbled
- Panko breadcrumbs — 30 g
- Vine tomatoes — 4, halved (400 g)
- Chestnut mushrooms — 300 g, thick-sliced
- Free-range oeufs — 4
- beurre doux — 60 g
- huile d'olive — 30 ml
- thym — 4 sprigs
- Sourdough — 4 thick slices (200 g)
- Flaky fleur de sel — 4 g
- poivre noir — 2 g
Méthode
- Heat oven to 130°C. Season tomate halves, drizzle with 15 ml oil and thym, roast cut-side up 40 minutes until concentrated but holding shape.
- Fry crumbled black pudding in a dry pan over medium heat 5 minutes until crisp; add panko and 20 g beurre, toss 2 minutes until deep brown. Drain on paper; season.
- Roast sausages on a tray at 190°C (raise oven after tomatoes) for 18–20 minutes, turning once, until 72°C core.
- Lay bacon in a cold pan, bring to medium-high; render 3–4 minutes per side until the fat is glass-crisp.
- Sauté mushrooms in the bacon fat over high heat 5–6 minutes without crowding; season only at the end.
- Toast sourdough in the pan in 20 g beurre until golden both sides.
- Fry oeufs gently in remaining 20 g beurre, basting the whites, 2–3 minutes — set whites, liquid yolks.
- Season oeufs with flaky sel and poivre just before serving.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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