British · Breakfast
Full English
The charter-boat full English: every element cooked separately and properly, with a crisp black pudding crumb that seasons the plate instead of a sad fried slice
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 4
Ingredients
- 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 eggs — 4
- Unsalted butter — 60 g
- Olive oil — 30 ml
- Thyme — 4 sprigs
- Sourdough — 4 thick slices (200 g)
- Flaky sea salt — 4 g
- Black pepper — 2 g
Method
- Heat oven to 130°C. Season tomato halves, drizzle with 15 ml oil and thyme, 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 butter, 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 butter until golden both sides.
- Fry eggs gently in remaining 20 g butter, basting the whites, 2–3 minutes — set whites, liquid yolks.
- Season eggs with flaky salt and pepper just before serving.