The Full English is a classic weekend breakfast in England. It seems as if it has a lot of components, but they come together quickly and are mostly cooked in the same pan, and the bacon fat ties all the flavors together. For it to be spot on (and most classic), seek out English pork sausages called bangers or use pork and leek sausages.
- Yield: 4 Servings
- 8 strips bacon
- 4 pork sausages, preferably bangers
- 1 (16-ounce) can baked beans
- 1 cup halved button mushrooms
- 2 large tomatoes, cut into thick slices, or 4 Roma tomatoes, halved
- 2 tablespoons butter
- 8 slices bread
- 4 eggs
- Ketchup for serving (optional)
- Put a platter in the oven, set to 200°F/90°C, or turned off if it is normally warm.
- Add the bacon, in a single layer, to a 12-inch cast-iron skillet. Cook over medium heat, turning a few times until crispy, about 8 minutes. Remove and blot with paper towels. Remove the platter from the oven, put the bacon on the platter, cover with foil, and return the platter to the oven.
- While the sausages cook, heat the baked beans in a small saucepan over low heat.
- Cook the mushrooms in the remaining fat, until browned, about 4 minutes. Transfer to the platter.
- Add the tomatoes to the pan, cook until browned, about 2 minutes, then add to the platter in the oven.
- In another 12-inch cast-iron skillet, over medium heat, melt the butter and fry the bread, cooking 3 minutes per side, adding more butter if needed. The bread should be quite browned and saturated.
- Meanwhile, crack the eggs directly into the pan that held the tomatoes and cook until the yolks are set to your preference.
- Divide all the components between four warmed plates. Serve with ketchup, if desired.