English Breakfast

Method17 steps

1. 1

   Step 1: Heat a flat griddle plate over low heat and brush sparingly with some available light olive oil. Have a warm plate or warm oven ready for holding fully cooked components if griddle space is limited.

   Uses A little available light olive oil for brushing griddle

2. 2

   Step 2: Put both fresh pork sausages (2) on the hot griddle, using its coolest area if there is one. Start them over low heat for ten minutes, turning occasionally; their total cooking time will be about fifteen to twenty minutes.

   First 10 minutes of sausage griddle cooking · 10 minUses 2 fresh pork breakfast sausages

3. 3

   Step 3: After the first ten minutes, raise the griddle heat to medium and finish the same sausages for about five to ten minutes more, turning until golden and fully cooked, at least 71°C / 160°F. Begin the other griddle ingredients alongside them if there is room, or hold fully cooked sausages hot while clearing space.

   Finish sausages: 15–20 min total including first stage · 10 minUses Both actual partly cooked sausages

4. 4

   Step 4: Snip a few small cuts into each bacon (3) rasher’s fatty edge. Put all three rashers on available griddle space and fry for two to four minutes on each side until cooked and as crisp as wanted.

   Fry both sides of three bacon rashers · 8 minUses 3 bacon rashers

5. 5

   Step 5: Keep the actual cooked sausages and bacon hot on a warm plate or in a warm oven while finishing the remaining components.

   Uses Both actual fully cooked sausages · All three actual cooked rashers

6. 6

   Step 6: Brush dirt from both mushrooms (2) and trim their stalks level with their caps. Season with the separate mushroom salt and pepper and drizzle with a little available olive oil.

   Uses 2 Mushrooms · Salt for mushrooms, to taste · Black pepper for mushrooms, to taste · A little available light olive oil for mushrooms

7. 7

   Step 7: Put both actual mushrooms stalk-side up on the griddle for one to two minutes, then turn and cook for another three to four minutes. Keep them relatively still while cooking so they retain their juices, then hold the cooked mushrooms warm.

   Mushrooms: first side 1–2 min, second 3–4 min · 6 minUses Both actual prepared mushrooms

8. 8

   Step 8: Wash both tomatoes (2), halve them across the centre, or lengthways if plum tomatoes, and remove their green stem eyes. Season the cut halves with some of the separate tomato salt and pepper and drizzle with a little available olive oil.

   Uses 2 Tomatoes · Some tomato-seasoning salt · Some tomato-seasoning black pepper · A little available light olive oil for tomato halves

9. 9

   Step 9: Put all the actual tomato halves cut-side down on the griddle and leave undisturbed for two minutes. Turn gently and season again with a little of their available tomato salt and pepper if needed.

   Fry tomato cut sides before turning · 2 minUses All actual prepared tomato halves · More available tomato salt if needed after turning · More available tomato pepper if needed after turning

10. 10

    Step 10: Cook the actual turned tomatoes for another two to three minutes until tender but still holding their shape, then keep the cooked tomatoes warm.

    Finish turned tomato halves · 3 minUses All actual turned tomatoes

11. 11

    Step 11: Remove the casing from the single prepared black-pudding (1) slice. Cook that actual slice on the griddle for one-and-a-half to two minutes on each side until slightly crisp and thoroughly hot, following any longer package cooking requirement.

    Heat both sides of the single black-pudding slice · 4 minUses 1 prepared slice black pudding, its casing removed in step 11

12. 12

    Step 12: Heat a separate bread-and-egg frying pan over medium heat and coat its base with a little of the available light olive oil.

    Uses Enough available light olive oil to lightly coat the separate pan

13. 13

    Step 13: Put the single bread (1 slice) slice, preferably slightly stale, in the actual hot oiled frying pan. Fry its first side for two to three minutes until crisp and golden.

    Fry the first side of the bread slice · 3 minUses The actual hot oiled pan · 1 slice bread for frying

14. 14

    Step 14: Turn the bread slice. Add a little of the separate extra oil only if the pan is becoming dry; add the optional small bread-butter knob after turning if wanted. Fry the second side for two to three minutes until crisp and golden. Lift the finished bread out and keep it warm, retaining the actual pan fat for the eggs.

    Fry the second side of the bread slice · 3 minUses The actual first-side-fried bread and same pan · Additional light olive oil if the bread pan dries, only as needed · 1 optional small knob butter for fried bread after turning

15. 15

    Step 15: Crack both eggs (2) into the actual bread-frying pan, leaving each for about thirty seconds to begin setting. Add the separate good knob egg-basting butter and, as it melts, gently spoon the actual melted butter over both eggs.

    Uses Only the actual used frying fat; bread is held warm separately · 2 Eggs · 1 separate good knob butter for basting eggs

16. 16

    Step 16: Continue cooking and basting both actual eggs until their whites and yolks are fully set. Season with the separate egg salt and pepper and gently lift both cooked eggs out with a spatula.

    Uses Both actual eggs and their pan butter · Salt for cooked eggs, to taste · Black pepper for cooked eggs, to taste

17. 17

    Step 17: Arrange all the actual hot cooked sausages, bacon, mushrooms, tomatoes, single black-pudding slice, fried bread and both eggs on warm plates. Serve promptly, adding the optional ketchup or brown sauce if wanted.

    Uses Both actual cooked sausages and all three bacon rashers · Both actual mushrooms · All actual cooked tomato halves · The actual single cooked slice · The actual held bread slice only, separate from retained pan fat · Both actual fully set eggs · Tomato ketchup or brown sauce for optional serving, as desired