A full English breakfast is more than just a set of dishes. It’s a morning ritual dating back to the 19th century, when workers needed a hearty, calorie-rich meal before the 12-hour day. Today, it has become a symbol of British cuisine—not elaborate, but hearty, filling, and comforting. Cooking it at home means touching the soul of Britain.
The traditional ingredients include: eggs (fried or soft-boiled), bacon (always back bacon—with a strip of meat), sausages (pork, with herbs), tomatoes (baked whole), mushrooms (fried in butter), beans in tomato sauce (Heinz is a classic), toast, or fries. All of this is served hot on a single plate, often with ketchup and mustard. The main rule: everything should be freshly cooked, with a crispy skin or soft center—no compromise.
Start with the sausages and bacon: fry them over medium heat in a cast-iron skillet without oil—the fat will render itself. This will infuse the dish with flavor and ensure even cooking. Then, sauté the mushrooms in the same fat—they will absorb the blend of bacon and pork flavors, becoming incredibly rich. Don’t add pepper too early—add salt and pepper at the end to preserve the texture.
Roast the tomatoes whole, drizzled with olive oil and sprinkled with thyme, at 200°C for about 15 minutes. They should burst slightly but still retain their shape. Heat the beans separately in a saucepan—don’t fry them, just bring them to a boil to maintain the consistency of the sauce.
