Recipe: Fully Loaded English Breakfast
This is a step up from our other classic English Breakfast recipe (check it out)! What sets it apart? Maybe it's the creamy creme fraiche scrambled eggs, the homemade baked beans, the rich mushroom purée or the mustard mayo? Sounds like a winning combination when you add it with the classic bacon, sausage and black pudding. THAT is how Brits do breakfast.
The Baked Beans
- 2 cloves garlic
- 2 shallots
- 2 tbsp olive oil
- 50 g smoked pancetta
- 1 tbsp light brown sugar
- 1 sprig thyme
- 1 tsp chilli flakes
- 2 chopped anchovies
- 400 g tinned borlotti beans
- 400 g tinned tomatoes
- 100 ml chicken stock
- 10 g dried porcini mushrooms
- 50 ml boiling water
- 2 cloves garlic
- 200 g chesnut mushrooms
- 1 tbsp olive oil
- 2 egg yolks
- 2 tsp dijon mustard
- 250 ml groundnut oil
- 2 spiralled Cumberland sausages (or 8 regular ones)
- 8 rashers streaky bacon
- 4 slices black pudding
- 4 plum tomatoes
- 1 tbsp butter
- 8 eggs
- 2 tbsp creme fraiche
- 4 thick slices sourdough bread
Make The Beans
Peel and finely chop the garlic and shallots.
Add the olive oil to a medium saucepan with the pancetta. Fry over a medium-high heat for 5 minutes, then add the garlic, onion, brown sugar, thyme and chilli flakes. Fry gently for 10 minutes until they’re beginning to get really soft and sweet.
Add the anchovies, beans, chicken stock and the tinned tomatoes then bring everything to a boil.
Turn down to a simmer.
Simmer for 30 minutes.
Make The Mushroom Purée
For the mayo, pour the boiling water onto the dried porcini and leave to soak for 10 minutes.
Peel and mince the garlic and slice the mushrooms.
Heat the oil in a frying pan over a very high heat. Add the mushrooms and fry without moving for a few minutes. Stir them around and fry for another few minutes to brown well. Add the garlic and stir regularly until the garlic has softened and become fragrant.
Pour in the porcini mushrooms and the liquid and let it bubble away until almost all evaporated.
Blitz the mushrooms in a small food processor to a purée.
Make The Mayo
Whisk the dijon mustard into the egg yolks in a large bowl. Slowly drizzle in the oil, whisking constantly until the mixture thickens enough to hold it’s shape. Then stir in the mushroom purée until fully combined and smooth.
Season with salt and pepper and set aside for later.
Grill The Sausages
Preheat the grill to a medium-high setting.
Arrange the sausages on a foil lined grill tray (use soaked wooden skewers if cooking spiral sausages).
Grill until the sausage skin begins to go a golden brown, about 10 minutes, turning the sausage over halfway through.
Grill The Rest
Add the bacon and black pudding to the grill tray and cook for another 10 minutes with the sausages, turning when the fat is golden and crispy.
Switch the grill to oven at 150ºC.
Half the tomatoes, lay on a baking tray, season well and cook in the oven for alongside the other stuff until they soften but don’t explode.
Keep them warm in the oven whilst you cook the eggs.
Scramble The Eggs
Add the butter to a frying pan over a medium heat and whisk the eggs in a bowl.
When the butter is foaming add the eggs and turn the heat up to high.
With a spatula continuously stir the eggs over the heat until they start to cook, then remove the pan from the heat and continue to stir.
Keep moving the pan to and from the heat as the eggs cook on the bottom, stirring continuously.
As the eggs are just fully cooked but still slightly creamy, remove them from the heat and add the creme fraiche to to stop the cooking. Season with a little salt and plenty of pepper.
Serve It Up
Toast the bread while you start plating everything else, then serve while still hot!
Hungry for more? Try one of these!