Breakfast · British

Classic Full English Breakfast

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 9, 2026

This is the big weekend plate that covers all the bases: sausages, crispy bacon, mushrooms, tomatoes, black pudding, beans, fried bread, and a buttery egg. The trick is simple timing, cooking everything in the right order so it all lands hot at once. Grab a big pan, pour the coffee, and settle in.

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Classic Full English Breakfast

Why you'll love this

  • Everything cooks in one timed sequence, no chaos.
  • Covers every craving: savory, crispy, buttery, saucy.
  • The ultimate weekend treat.
  • Easily scaled up for a crowd.

EveryDayMeal recipe

Classic Full English Breakfast

Prep
10m
Cook
25m
Total
35m
Serves
2
Level
Medium

Ingredients

  • 4 breakfast sausages
  • 4 bacon slices
  • 4 mushrooms
  • 3 tomatoes
  • 2 slices black pudding
  • 2 large eggs
  • 1 slice (ideally a day or two old) bread
  • 1/2 cup baked beans
  • for the pan olive oil
  • a couple of pats butter
  • to taste salt and pepper

Equipment

  • Large flat griddle or skillet
  • Separate frying pan
  • Small saucepan
  • Spatula or fish slice
  • Pastry brush

Instructions

  1. Heat a large flat griddle or skillet over low heat and brush lightly with olive oil, since a gentle start keeps the sausages from bursting.
  2. Add the sausages first and cook slowly for 15 to 20 minutes, turning now and then, until deep golden all over. After the first 10 minutes, bump the heat to medium so you can start the rest.
  3. Snip a few small cuts into the fatty edge of each bacon slice to stop it curling, then fry for 2 to 4 minutes per side until it reaches your favorite level of crispiness.
  4. Wipe the mushrooms clean, trim the stems flush, and season with salt, pepper, and a drizzle of olive oil. Cook stalk-side up for 1 to 2 minutes, flip, and cook 3 to 4 minutes more, resisting the urge to move them so they stay meaty instead of soggy.
  5. Halve the tomatoes across the middle, flick out the green core, and season with salt, pepper, and a little oil. Lay them cut-side down and cook undisturbed for 2 minutes, then flip and cook 2 to 3 minutes more until tender but still holding shape.
  6. Peel the black pudding slices and cook on the griddle for about 1 1/2 to 2 minutes per side until lightly crisp at the edges.
  7. Warm the baked beans in a small saucepan over low heat until just bubbling, stirring so they do not catch.
  8. In a separate skillet over medium heat, pour in enough oil to coat the base and fry the bread for 2 to 3 minutes per side until crisp and golden, adding a pat of butter after you flip for richer flavor.
  9. Crack the eggs into the same pan, let them set for 30 seconds, then add a pat of butter and spoon it over the whites to baste until cooked to your liking. Season and lift out gently.
  10. Pile everything onto warm plates and serve right away with ketchup or brown sauce.

Tips from the kitchen

  • Keep finished items warm on a plate in a low oven (around 200F) if your pan is crowded, so everything serves hot at once.
  • Use day-old bread for frying. Fresh bread soaks up oil and turns greasy instead of crisp.
  • Don't crowd the pan. Cook in the order given and your plate comes together naturally.

Estimated nutrition per serving: 720 cal · 38g protein · 35g carbs · 48g fat

Make it your own

  • Swap the fried bread for toast or a toasted English muffin for a lighter plate.
  • Leave out the black pudding and add extra mushrooms or a hash brown.
  • Use turkey sausage and turkey bacon to lighten it up.

Storing & make-ahead

Best eaten fresh, but leftover cooked components keep in the fridge up to 3 days. Reheat sausages, bacon, and black pudding in a skillet over medium heat until hot. Cook eggs and fried bread fresh each time.

Good to know

What order should I cook everything in?
Start the sausages first since they take longest, then add bacon, mushrooms, tomatoes, and black pudding. Do the fried bread and eggs last in a separate pan while the beans warm.
Can I make this for more people?
Yes. Multiply the ingredients and cook in batches, keeping finished items warm in a low oven until everything is ready.
What's black pudding and can I skip it?
It's a traditional British blood sausage. If you can't find it or prefer not to use it, just leave it out and add more of the other components.
How do I keep the mushrooms from getting soggy?
Season and oil them, then leave them alone on the heat. Moving them too much releases their juices and steams them instead of browning them.

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