Breakfast · British

Classic Full English Breakfast

Recipe by Daniel Brooks

Grilling & hearty mains · July 7, 2026

This is the proper weekend fry-up, done in a smart order so everything lands on the plate hot at the same time. It looks like a lot of components, but the trick is timing, not skill. Fire up the pan, follow the steps, and you will have a plate worthy of a good long Sunday.

Classic Full English Breakfast

Why you'll love this

Everything you crave in one plate, hot and ready together.
A clear cooking order takes the stress out of a fry-up.
Easily scaled up for a hungry crowd.
Pure weekend comfort food.

EveryDayMeal recipe

Classic Full English Breakfast

Prep

10m

Cook

25m

Total

35m

Serves

2

Level

Medium

Ingredients

4 Sausages
4 Bacon rashers
4 Mushrooms
3 Tomatoes
2 slices Black pudding, sliced
2 Eggs
1 slice Bread
100g Baked beans
for cooking Light olive oil
a knob Butter
to taste Salt and pepper

Equipment

Large flat grill plate or heavy frying pan
Small frying pan
Small saucepan
Fish slice
Pastry brush

Instructions

Heat a large flat grill plate or heavy frying pan over low heat and brush lightly with olive oil, so nothing sticks and everything cooks evenly rather than scorching.
Start with the sausages, since they take the longest. Cook them slowly for 15 to 20 minutes, turning now and then, until they are golden all over and firm to the touch. After 10 minutes, nudge the heat up to medium so you can add the other ingredients around them.
Snip a few small cuts into the fatty edge of each bacon rasher to stop it curling, then lay it on the hot plate and fry for 2 to 4 minutes per side until it reaches the crispiness you like.
Brush any dirt off the mushrooms and trim the stalks flush with the caps. Season, drizzle with a little oil, and place stalk-side up. Cook 1 to 2 minutes, turn, then cook another 3 to 4 minutes, resisting the urge to move them so they brown instead of turning soggy.
Halve the tomatoes across the middle and remove the tough green core. Season, drizzle with oil, and lay cut-side down. Cook undisturbed for 2 minutes, then flip, season again, and cook 2 to 3 minutes until tender but still holding their shape.
Remove the skin from the black pudding slices and cook them for about 1 and a half to 2 minutes per side, until the edges turn slightly crisp.
For real fried bread, use a separate pan with a good film of oil over medium heat. Fry the slice 2 to 3 minutes per side until crisp and golden, adding a knob of butter after you flip it for extra richness.
Crack the eggs into the same pan and let them set for 30 seconds. Add a knob of butter and spoon the melted butter over the whites to baste them, cooking to your preferred set. Season and lift out gently with a fish slice.
Warm the baked beans in a small pan while the eggs finish. Pile everything onto warm plates and serve straight away with ketchup or brown sauce.

Tips from the kitchen

Keep cooked sausages and bacon warm on a plate in a low oven if your pan gets crowded, so nothing goes cold while you finish the rest.
Use bread that is a day or two old for fried bread, as it crisps up better than fresh and soaks less oil.
Warm your plates before serving; a hot breakfast on cold plates cools far too fast.

Estimated nutrition per serving: 780 cal · 38g protein · 35g carbs · 54g fat

Make it your own

Swap the fried bread for buttered toast or a toasted muffin to lighten things up.
Add a hash brown or fried potatoes for extra heft.
Leave out the black pudding and add extra mushrooms or a grilled tomato half if it is not your thing.

Storing & make-ahead

Best eaten fresh, but leftover cooked components keep in the fridge for up to 2 days. Reheat sausages, bacon, and black pudding in a hot pan or oven until piping hot. Fry a fresh egg rather than reheating one.

Good to know

What order should I cook everything in?: Start with sausages, then add bacon, mushrooms, tomatoes, and black pudding, and finish with the fried bread and eggs so they arrive freshest.
Can I make this for a crowd?: Yes. Cook in batches and keep finished items warm on a tray in a low oven at around 120C until you plate up.
Do I need a separate pan for the bread and eggs?: It helps. Frying the bread and egg together in one pan gives the best crisp and lets you baste the egg in butter.
How do I stop mushrooms going soggy?: Do not move them around too much. Leaving them still lets them brown instead of releasing their juices and steaming.

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EveryDayMealeverydaymeal.com

Classic Full English Breakfast

35 min · Serves 2 · Medium

This is the proper weekend fry-up, done in a smart order so everything lands on the plate hot at the same time. It looks like a lot of components, but the trick is timing, not skill. Fire up the pan, follow the steps, and you will have a plate worthy of a good long Sunday.

Ingredients

4 Sausages
4 Bacon rashers
4 Mushrooms
3 Tomatoes
2 slices Black pudding, sliced
2 Eggs
1 slice Bread
100g Baked beans
for cooking Light olive oil
a knob Butter
to taste Salt and pepper

Equipment

Large flat grill plate or heavy frying pan
Small frying pan
Small saucepan
Fish slice
Pastry brush

Instructions

Heat a large flat grill plate or heavy frying pan over low heat and brush lightly with olive oil, so nothing sticks and everything cooks evenly rather than scorching.
Start with the sausages, since they take the longest. Cook them slowly for 15 to 20 minutes, turning now and then, until they are golden all over and firm to the touch. After 10 minutes, nudge the heat up to medium so you can add the other ingredients around them.
Snip a few small cuts into the fatty edge of each bacon rasher to stop it curling, then lay it on the hot plate and fry for 2 to 4 minutes per side until it reaches the crispiness you like.
Brush any dirt off the mushrooms and trim the stalks flush with the caps. Season, drizzle with a little oil, and place stalk-side up. Cook 1 to 2 minutes, turn, then cook another 3 to 4 minutes, resisting the urge to move them so they brown instead of turning soggy.
Halve the tomatoes across the middle and remove the tough green core. Season, drizzle with oil, and lay cut-side down. Cook undisturbed for 2 minutes, then flip, season again, and cook 2 to 3 minutes until tender but still holding their shape.
Remove the skin from the black pudding slices and cook them for about 1 and a half to 2 minutes per side, until the edges turn slightly crisp.
For real fried bread, use a separate pan with a good film of oil over medium heat. Fry the slice 2 to 3 minutes per side until crisp and golden, adding a knob of butter after you flip it for extra richness.
Crack the eggs into the same pan and let them set for 30 seconds. Add a knob of butter and spoon the melted butter over the whites to baste them, cooking to your preferred set. Season and lift out gently with a fish slice.
Warm the baked beans in a small pan while the eggs finish. Pile everything onto warm plates and serve straight away with ketchup or brown sauce.

Tips

Keep cooked sausages and bacon warm on a plate in a low oven if your pan gets crowded, so nothing goes cold while you finish the rest.
Use bread that is a day or two old for fried bread, as it crisps up better than fresh and soaks less oil.
Warm your plates before serving; a hot breakfast on cold plates cools far too fast.

Recipe by Daniel Brooks, from EveryDayMeal · everydaymeal.com