We couldn't resist doing this one as part of the Sorted Eats Britain series... after all... we're english and that even appears in the title of this dish. That said, we've given the breakfast a nod to Scotland too with some haggis and share how to cook the perfect full-english for a big crowd, so that everything is ready at the same time.
Preheat the oven to 200ºC.
Wash and slice the leeks, spring onions and the cabbage. Heat the butter in a frying pan and throw in the leeks to cook gently until soft. Stir in the cabbage and spring onions and toss to cook briefly for 30 seconds.
Tip the leeks and cabbage into the mashed potato and mix, then season to taste. Shape the potato mix into patties. Fry both sides until deep golden brown in a non-stick pan and crisp then set aside in a baking tray.
Prick the sausages and place them in a frying pan with a glug of oil. Brown the sausages over a medium heat and place them into a roasting tray.
Arrange another tray with the vine tomatoes and mushrooms. Drizzle the tomatoes and mushrooms with olive oil and scatter over the thyme and pinch of sea salt.
Char the bacon rashers on a griddle pan and place onto a tray with the sausages. Remove the haggis from it’s skin and place into a bowl, covered with clingfilm. Open the tin of beans and place into a another cereal bowl and cover with clingfilm.
Place all the trays (sausages and bacon, mushrooms and tomatoes, bubble and squeak) into the oven to cook for 10 minutes. Heat the haggis in the microwave for 6 minutes, then break up with a fork. Warm up the beans in the microwave for 3 minutes, as you chop the parsley. Return the haggis to the microwave to heat for a further 3 minutes.
Stir parsley and Worcestershire sauce through the piping hot beans. Pour a little oil into a frying pan and heat over a medium heat. Crack in the eggs and cover with a lid to cook until the whites of the eggs are fully cooked. Serve everything together with fresh toast and a mug of tea. Serves 4