Full English Breakfast

Ingredients

• al gustoMantequilla
• al gustoAceite de oliva
• al gustoTomates, partidos por la mitad
• al gustoChampiñones
• al gustoTomillo
• al gustoSal
• al gustoSalchichas
• 15 g (1 cucharada)Mantequilla
• al gustoHuevos
• 1½ (unidad no indicada)Caldo de pollo
• 120 ml (½ taza)Agua
• 25 g (2 cucharadas)Azúcar moreno
• 30 ml (2 cucharadas)Concentrado de tomate
• 60 ml (¼ taza)Kétchup
• 3 dientesAjo, aplastados
• 2 ramitasSalvia fresca
• 720 ml (3 tazas)Alubias blancas, cocidas en casa o de bote
• 8 g (1 cucharada), mezclados con 15 ml de aguaMaicena
• 2,5 g (½ cucharadita), al gustoSal
• 1 g (¼ cucharadita), al gustoPimienta negra molida

Instructions

1. 1

   Cuece la salsa

   Pon en una olla, salvo las alubias y la mezcla de maicena, los ingredientes indicados para las alubias. Calienta a fuego medio-alto hasta que hierva.

2. 2

   Añade las alubias

   Baja el fuego y deja que la salsa hierva suavemente durante 15 minutos. Incorpora las alubias, cocina otros 15 minutos y prueba para ajustar el punto de sal.

3. 3

   Espesa las alubias

   Añade la mezcla de maicena poco a poco, removiendo, hasta que la salsa tenga la consistencia que prefieras.

4. 4

   Cocina las verduras

   Calienta una sartén grande a fuego medio-alto con mantequilla y aceite de oliva. Coloca los tomates con el lado cortado hacia abajo en un lado y los champiñones en el otro; cocina 5 minutos antes de darles la vuelta o removerlos.

5. 5

   Termina las verduras

   Espolvorea la mitad del tomillo y la sal, y cocina 5 minutos. Da la vuelta a los tomates y remueve los champiñones; añade el resto del tomillo y la sal, y retira cuando estén a tu gusto.

6. 6

   Dora las salchichas

   Calienta otra sartén a fuego medio-alto con aceite de oliva. Cuando esté muy caliente, dora las salchichas por todos sus lados, aproximadamente 1 minuto por lado y 5 minutos en total, y pásalas a los platos.

7. 7

   Fríe los huevos

   Añade 15 g de mantequilla a la misma sartén y fríe los huevos con la yema hacia arriba, de dos en dos.

8. 8

   Monta los platos

   Reparte los distintos componentes entre los platos y sirve.

What is a full English breakfast?

A full English breakfast is a cooked breakfast assembled from several savoury components, commonly including eggs, sausages, tomatoes, mushrooms and beans. This version pairs the plate with white beans simmered in a sweet, savoury tomato sauce.

The recipe's defining feature is the contrast between the rich, freshly cooked items and the soft beans. Cooking the vegetables and eggs separately also lets each component reach its preferred doneness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 32g protein, 58g carbs, 36g fat.

The beans and brown sugar provide most of the carbohydrates, while butter and olive oil contribute much of the fat. Sausages and eggs are the main protein sources, but the recipe gives no quantities for these items, so the nutrition estimate is only a rough guide. To balance the plate, serve a generous share of tomatoes and mushrooms alongside the richer components.

The homemade beans

Aromatics first: garlic and sage simmer in the stock, water, tomato paste and ketchup to flavour the sauce before the beans go in.

Choose your beans: freshly boiled or canned white beans both work here. If using canned beans, drain and rinse them before adding them to the pot.

Getting the vegetables right

Tomatoes: place them cut-side down and leave them alone for the first 5 minutes so the cut surfaces cook and colour rather than breaking apart.

Mushrooms: keep them on the other side of the pan, then stir them after the first cooking period. The recipe adds the thyme and salt in two portions, so follow that order for an even seasoning.

Searing the sausages

Wait until the pan is very hot before adding the sausages, then turn them to brown each side. The stated timing is 1 minute per side and 5 minutes altogether.

The recipe moves the sausages to the plates before frying the eggs in the same pan. The listed cooking time is brief, so check that the sausages are thoroughly cooked before serving.

Cooking the eggs

Sunny-side up: fry the eggs in butter without turning them, working in batches of two as directed. Keep an eye on the whites and remove each batch once it is cooked to your liking.

The ingredient list does not give an egg quantity, so use enough to suit the number of plates you are making.

Timing and serving

Start the beans first: they need 30 minutes of simmering before the final thickening, giving you time to cook the other components. The recipe does not specify an overall preparation time.

Serve everything hot, arranging the beans alongside the sausages, eggs, tomatoes and mushrooms. Toast or fried bread is a familiar accompaniment, though it is not included in the ingredients or method here.

Recipe notes & tips

• Drain and rinse canned beans before adding them to the sauce.
• Stir the beans gently after they go into the pot so they hold their shape.
• Whisk the cornflour slurry again just before adding it if it has settled.
• Leave the tomatoes cut-side down for the full first 5 minutes.
• Cook the eggs in batches of two as the method specifies.
• Taste the bean sauce before thickening and adjust its seasoning then.

Variations

• Add black pudding: cook slices separately and serve alongside the other components.
• Use baked beans: replace the homemade bean mixture with ready-made baked beans for a quicker plate.
• Add toast: serve toasted bread on the side to make the meal more filling.
• Make it vegetarian: choose vegetarian sausages and check that the stock is suitable.
• Bring the heat: add a pinch of chilli flakes to the tomato sauce while it simmers.

Common mistakes to avoid

• Adding beans too soon: simmer the sauce for 15 minutes first so the garlic and sage have time to flavour it.
• Skipping the slurry: mix the cornflour with water before adding it, or it may form lumps.
• Turning tomatoes early: let the cut sides cook for 5 minutes before flipping.
• Crowding the sausage pan: brown the sausages in batches if they cannot sit in a single layer.
• Overcooking the eggs: watch the whites closely and remove them when they reach your preferred doneness.

How to store

Refrigerate leftover cooked components in separate airtight containers and use within 3 days. Reheat the beans until steaming hot and warm the other components thoroughly; eggs are best cooked fresh.

Frequently asked questions