So, You Want a Proper Full English?

You know those Sunday mornings when you wake up absolutely famished and with a mild headache (maybe from the night before, who can say)? Well, that’s when I start thinking about a Full English Breakfast. There’s nothing quite like the sizzle of bacon and that warm, slightly embarrassing cloud of frying oil hanging in the air. First time I cooked this for some mates, I left the black pudding in a bit too long and basically had to chisel it off the pan—lesson learned.

Why I Keep Coming Back to This Breakfast

I make this when I want something hearty and a bit over the top—honestly, my family goes bonkers for this spread. (My dog does too, though I’ve told him beans are definitely not for pups!) It’s not fancy, but the weirdest thing? Even if the eggs don’t come out perfect, the whole thing still feels right. Also, if you’re not a morning person, the caffeine plus all these rich flavors can really jump-start the day. Though, if you burn the toast, be prepared for some grumbling at the table. Just telling it like it is.

Here’s What You’ll Need (with Wiggle Room)

2 sausages (I use Cumberland, but any will do in a pinch)
2 rashers of back bacon (streaky bacon works fine—my gran would protest, but she’s not here, is she?)
1 or 2 eggs (depends if you’re ravenous or just plain hungry)
A handful of mushrooms, sliced (when I’m short on time, I use those pre-sliced packs—even though they taste a bit less mushroom-y)
1 tomato, sliced in half (or use cherry tomatoes if that’s all you’ve got spare)
Half a tin of baked beans (I like Heinz, but the cheaper ones do the job)
Black pudding, a thick slice (or ditch it; I won’t judge)
2 slices of bread, for toasting (thick-sliced is my preference, but as long as it fits the toaster…)
Butter or oil for frying

How I Actually Make It (Sometimes)

Get the sausages started. Heat a large frying pan, add a splash of oil and pop your sausages in first. They’ll need about 12-15 minutes on a medium flame, and I keep rolling them around so they brown all over; sometimes mine get a bit stubborn and stick, but that’s life.
Bacon goes in next. When the sausages look nearly done, add the bacon. Don’t crowd the pan unless you want a bacon-sausage wrestling match. Cook to your preferred crispiness—I like mine somewhere between floppy and crispy. (You know the stage, right?)
Sort the mushrooms and tomatoes. Use a second small pan—if you’ve only got one, just wait, it’s worth it. Fry the mushrooms in butter so they get golden and slightly shriveled; this is where I usually sneak a cheeky mushroom slice, “for taste-testing.” Put those tomato halves face-down in the pan, sprinkle a bit of salt and let them get caramelized.
Warm the beans. Honestly, microwave or hob—it doesn’t matter to me. If the microwave saves you a pot to wash, go for it, just don’t let them splatter all over unless you want your kitchen to smell like beans for a week.
Black pudding (optional, but trust me). Fry the slice on both sides until it’s crispy outside, soft inside. (Don’t be afraid if it leaks a bit of fat and looks weird at this point—mine always does.)
Eggs, last but not least. Fry or scramble, whatever floats your boat. If you want a runny yolk, don’t rush. This is where if you mess up and break the yolk, just say it’s “rustic.”
Toast and assemble. Bread in the toaster; I butter it extra-thick, but that’s just me. Pile everything onto a plate—no rules, just make it fit.

Some Notes I’ve Figured Out (the Hard Way)

Sausages tend to cook faster than I think, especially if I’m multitasking—so keep an eye out, or they’ll go from delicious to petrified.
If you fry the eggs in bacon fat, they pick up so much flavor, but, on second thought, maybe not everyone loves that weird brown edge. I do though.
Doing everything at once is possible—just barely. But it’s easier (and less curse-inducing) if you use two pans. Or three. Whatever keeps your sanity in check.

Variations I’ve Attempted (Not All Winners)

I’ve swapped beans for sautéed spinach—felt healthy, but honestly, not the same vibe. Full English is about comfort, not vitamins.
Once tried vegan bacon and sausages for a friend—worked better than I expected, but I’ll admit, the texture was a bit, uh, spongy?
Grilled halloumi is an oddball substitute for black pudding. My sister loves it. I’m not sure it’s my cup of tea, but give it a crack if you’re curious.

What Kit Do You Really Need?

One solid frying pan, or two if your sanity depends on it. If you’ve only got a saucepan, I mean, I’ve fried a sausage in one before, just had to squish it round a bit more. Grilling the bacon under the oven grill instead is less messy, but then you miss the sizzle—your call.

How Long Does It Keep? (If At All)

Technically, you can store leftovers in the fridge for a day or two. But, really, who’s got leftover Full English hanging about? In this house, it’s usually gone before we’ve even finished the first cuppa.

When and How I Serve This Up

I love slapping everything on one big plate and letting folks fend for themselves. Squeeze of ketchup (or the posh brown sauce if someone’s feeling fancy). Sometimes we have mugs of strong builder’s tea; in the summer, I just do orange juice. Either way, it’s an event—less a meal, more a minor celebration.

If I Was Smarter, I’d Have Done These Things

Let the sausages come to room temp before frying—once I didn’t and the centers stayed cold, which… yuck. Since then, room temp, always.
Don’t rush the eggs. I once thought I could multitask, cracked them in right as the toast popped up—end result: sad toast, rubber eggs. Slower is better.
Don’t forget to salt the tomatoes; bland tomatoes drag down the whole plate.

Answers to Odd and Ends: FAQ

Can I leave out the black pudding? Course! Loads of people do. If you hate it, just skip it—no one’s policing your breakfast.
What’s the deal with baked beans at breakfast? I’ve genuinely been asked this; it just works, ok? British thing. Give it a go?
Is it ok to use scrambled eggs instead? Absolutely—sometimes I do, especially if my fried eggs are giving me grief. Scrambled or even poached, whatever you like.
Can I cook this in advance? You can cook parts ahead (like the sausages), but honestly, it tastes best fresh. Leftover sausages are great for a sandwich though.
Which order do I put everything on the plate? The real secret is, there’s no secret. Just stack it up and dig in—presentation’s not really the point.

And, quick digression: this recipe once led to my dog nicking an entire rasher of cooling bacon off the counter. So, keep your eyes peeled—greedy paws are everywhere!

Olivia Coleman

Full English Breakfast: A Home Cook’s Real Guide Chat