How To Fry English Breakfast Recipes

FULL ENGLISH BREAKFAST FOR ONE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Brown the sausages on all sides in a frying pan over medium heat for 5 minutes. Transfer to a baking dish.
• Bake the sausages in the preheated oven for 10 minutes.
• Score a cross into the bottom of the tomato and place, cross-side up, in the baking dish with the sausages.
• Bake the sausages and the tomato for 10 minutes. Turn off the oven, but do not remove the sausages and tomato.
• Meanwhile, in the frying pan used to brown the sausages, melt 1 tablespoon of butter and fry the bacon, hash browns, and the mushrooms over high heat until the mushrooms have softened, the bacon begins to crisp, and the hash browns turn golden, about 7 minutes. Transfer to the oven to keep warm.
• Pour beans in a small saucepan and cook, stirring frequently, over medium heat until heated through.
• Crack egg into a skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
• Toast bread and spread remaining butter over.
• Bring together the sausages, hash browns, bacon, beans, tomato, mushrooms, fried egg, and toast on a warm serving plate. Season with salt and pepper, garnish with parsley, and serve immediately.

THE ULTIMATE MAKEOVER: FULL ENGLISH BREAKFAST

Steps:

• Lay the bacon, mushrooms and tomatoes on a foil-lined tray. Brush the tops of the mushrooms with 3 tsp of the oil and both sides of the bread with the remaining oil. Set aside. Heat the grill to very hot. Lay the sausages on a small foil-lined tray (best not to prick good-quality sausages or they may lose moisture). Grill for about 10 mins until cooked, turning occasionally.
• Meanwhile, three-quarters fill a small pan, and a wide, deep sauté pan with water. Bring both to the boil. Lower an egg into the small pan and remove after 30 secs. Crack the egg into a cup. Add vinegar to the larger pan then, using a wire whisk, swirl the water around to create a whirlpool. Remove the whisk and slowly tip the egg into the centre of the whirlpool (see top picture). When the water comes back to the boil, remove the pan from the heat, cover and leave for 3 mins, then remove the egg. Place in a bowl of warm water while you cook the other egg - or cook both eggs an hour ahead, leave in a bowl of iced water, then reheat for 1½ mins in simmering water before serving.
• Meanwhile heat a griddle pan to very hot. Place the tomatoes, bacon and mushrooms under the grill for 3-4 mins without turning. At the same time, lay the bread on the griddle pan, cook until crisp, about 1 min each side. Drain everything on kitchen paper.
• Remove the eggs with a slotted spoon and drain briefly on a cloth. Arrange everything on a plate and serve with the juice and fruit.

HEALTHY FULL ENGLISH

Steps:

• Heat oven to 200C/180C fan/gas 6 and heat 1 tbsp of the oil in a small saucepan. Add the onion and fry over a medium heat for 8-10 mins, or until softened and starting to turn golden brown. Add the crushed garlic and paprika and cook for 1 min more, then add the beans, chopped tomatoes and brown sauce and bring to the boil. Lower to a simmer and cook for 10-12 mins, stirring occasionally. Cover to keep warm and set aside.
• Meanwhile, toss the mushrooms, thyme and cherry tomatoes in a roasting tin with the remaining garlic and oil. Roast for 12 mins until the mushrooms and tomatoes are soft, then remove from the oven and cover to keep warm. Turn the grill to its highest setting. Put the chipolatas on a foil-lined baking sheet and grill for 4-5 mins on each side, or until golden brown and cooked through.
• Crack the eggs into a small bowl. Bring a pan of lightly salted water to the boil and swirl vigorously with a wooden spoon to create a whirlpool. Once the whirlpool has almost subsided, tip in one egg, then lower the heat and gently cook for 3 mins. Scoop out with a slotted spoon, transfer to a plate and repeat with the remaining eggs. Serve the roasted veg with the sausages, eggs and beans, season and scatter with thyme leaves.