Breakfast · British

Classic Full English Breakfast

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 8, 2026

This is the full English done right: sausages, bacon, eggs, mushrooms, tomatoes, black pudding, fried bread, and beans, all on one plate. The trick is timing so everything lands hot at the same time. Do it once and weekend breakfast will never be the same.

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Classic Full English Breakfast

Why you'll love this

  • Everything you crave in a big breakfast, on one plate.
  • A clear cooking order so it all comes out hot together.
  • Endlessly customizable to what's in your fridge.
  • Feels like a treat but uses simple, everyday ingredients.

EveryDayMeal recipe

Classic Full English Breakfast

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

Ingredients

  • 4 pork sausages
  • 4 bacon slices
  • 4 mushrooms
  • 3 tomatoes
  • 2 slices black pudding, sliced
  • 2 large eggs
  • 1 slice bread (a day or two old is best)
  • 1/2 cup baked beans
  • for the pan light olive oil
  • 1 to 2 tablespoons butter
  • to taste salt and pepper

Equipment

  • Large flat griddle or skillet
  • Separate small skillet
  • Spatula or fish slice
  • Pastry brush
  • Small sharp knife

Instructions

  1. Heat a large flat griddle or skillet over low heat and brush lightly with light olive oil so nothing sticks and the sausages brown slowly.
  2. Add the sausages first and cook slowly for 15 to 20 minutes, turning now and then, until deep golden all over. After about 10 minutes bump the heat to medium so you have room to start everything else.
  3. Snip a few small cuts into the fatty edge of the bacon so it stays flat, then fry directly on the griddle for 2 to 4 minutes per side until it reaches your favorite crispiness.
  4. Brush any dirt off the mushrooms and trim the stems level. Season with salt and pepper, drizzle with a little oil, and place stem-side up. Cook 1 to 2 minutes, flip, then cook 3 to 4 minutes more, resisting the urge to move them so they don't go soggy.
  5. Cut the tomatoes in half across the middle and cut out the tough green core. Season and drizzle with oil, then place cut-side down and cook without moving for 2 minutes. Flip, season again, and cook 2 to 3 minutes 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. For proper fried bread, use a separate skillet over medium heat with enough oil to coat the base. Fry the bread 2 to 3 minutes per side until golden and crisp, adding a knob of butter after you flip it for richer flavor.
  8. Crack the eggs straight into that same skillet, let them set for 30 seconds, then add a knob of butter and spoon it over the whites to baste. Cook to your liking, season, and lift out gently with a spatula.
  9. Warm your plates, pile on everything with a scoop of hot baked beans, and serve right away with ketchup or brown sauce.

Tips from the kitchen

  • Cook the sausages first and keep the finished bits warm in a low oven (around 200F) while the rest catches up.
  • Use bread that's a day or two old for fried bread. Fresh bread soaks up oil and turns greasy instead of crisp.
  • Don't crowd the pan. Work in batches if needed so everything browns instead of steaming.

Estimated nutrition per serving: 720 cal · 38g protein · 32g carbs · 48g fat

Make it your own

  • Swap black pudding for hash browns or extra mushrooms if it's not your thing.
  • Add a slice of grilled ham or a few sauteed potatoes to stretch it further.
  • Poach the eggs instead of frying for a lighter finish.

Storing & make-ahead

This is best eaten fresh and hot. If you have leftovers, refrigerate components separately for up to 2 days and reheat in a skillet or the microwave. Fried bread and eggs don't reheat well, so make those fresh.

Good to know

What's the right cooking order?
Start with sausages since they take longest, then bacon, mushrooms, tomatoes, and black pudding. Fry the bread and eggs last so they arrive hot and crisp.
Can I keep everything warm while I finish?
Yes. Hold cooked items on a plate in a low oven around 200F. Just save the eggs and fried bread for the very end.
What is black pudding?
It's a British blood sausage, savory and rich. Peel the skin before frying, and skip it entirely if it's not to your taste.
Can I bake the bacon and sausages instead?
Absolutely. Roast them on a sheet pan at 400F for about 20 minutes, turning once, to free up stovetop space.

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