Full English Breakfast

Golden sausages, crispy bacon, and eggs with runny yolks. The plate is steaming, beans are bound in a smooth tomato sauce, and mushrooms are seared in butter.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 1365
• Protein: 59 g
• Carbs: 82 g
• Fat: 89 g

Ingredients

• 400 g White bean ( cooked and drained )
• 300 ml Tomato juice
• 8 piece Toulouse sausage
• 8 piece Bacon strip
• 4 piece Egg
• 200 g Button mushroom ( quartered )
• 2 piece Round tomato ( halved )
• 4 piece White bread ( slices )
• 40 g Salted butter
• 2 tbsp Sunflower oil
• 2 tbsp Vinegar
• 2 tsp Brown sugar
• 200 g Black pudding ( sliced )

Instructions

1. Prepare the beans

   In a small saucepan, pour the white beans with the tomato juice, vinegar, and brown sugar. Let reduce over low heat until the sauce coats the spoon and becomes syrupy.

2. Sear the meats

   Heat a large skillet with the oil. Sear the sausages on all sides until well browned. Add the bacon and the black pudding slices. Let the bacon crisp up and the fat become translucent, while browning the pudding on each side.

3. Sear the vegetables

   Push the meat to the side. Put the mushrooms and the halved tomato, flesh side down, in the pan. Cook until the mushrooms are tender and the tomato is slightly caramelized.

4. Brown the bread

   Remove the cooked items and keep them warm. In the remaining cooking fat, place the slices of white bread. They should absorb the juices and become golden and crispy.

5. Cook the eggs

   Crack the eggs directly into the pan. Fry until the white is set but the yolk remains perfectly liquid and shiny.

Chef's tips

• Don't wash the pan between steps; the bacon fat gives all the flavor to the fried bread.
• If the bean sauce is too thin, turn up the heat: it should be sticky and glossy.

Storage

This dish must be eaten immediately from the pan to maintain crispness.