The ultimate makeover: Full English breakfast

The ultimate makeover: Full English breakfast

Angela Nilsen makes a healthier version of an iconic English meal - without losing the nostalgia

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 20 mins

Source of calcium, folic acid, vitamin C and omega-3s, counts as 4 of 5-a-day

Method

  1. Lay the bacon, mushrooms and tomatoes on a foil-lined tray. Brush the tops of the mushrooms with 3 tsp of the oil and both sides of the bread with the remaining oil. Set aside. Heat the grill to very hot. Lay the sausages on a small foil-lined tray (best not to prick good-quality sausages or they may lose moisture). Grill for about 10 mins until cooked, turning occasionally.
  2. Meanwhile, three-quarters fill a small pan, and a wide, deep sauté pan with water. Bring both to the boil. Lower an egg into the small pan and remove after 30 secs. Crack the egg into a cup. Add vinegar to the larger pan then, using a wire whisk, swirl the water around to create a whirlpool. Remove the whisk and slowly tip the egg into the centre of the whirlpool (see top picture). When the water comes back to the boil, remove the pan from the heat, cover and leave for 3 mins, then remove the egg. Place in a bowl of warm water while you cook the other egg - or cook both eggs an hour ahead, leave in a bowl of iced water, then reheat for 1½ mins in simmering water before serving.
  3. Meanwhile heat a griddle pan to very hot. Place the tomatoes, bacon and mushrooms under the grill for 3-4 mins without turning. At the same time, lay the bread on the griddle pan, cook until crisp, about 1 min each side. Drain everything on kitchen paper.
  4. Remove the eggs with a slotted spoon and drain briefly on a cloth. Arrange everything on a plate and serve with the juice and fruit.
Try

Not-so-guilty pleasure

A traditional English breakfast contains 807 calories, 63g fat, 18g saturated fat and 4.52g salt. Ours has almost half the fat. more fibre, less salt (compare your labels for the lowest amounts), and exta vitamin c from the berries and juice.

Per serving

618 kcalories, protein 37g, carbohydrate 37g, fat 37 g, saturated fat 11g, fibre 5g, sugar 21g, salt 3.05 g

Recipe from Good Food magazine, April 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo CHEF GARRY

    13 April 2008

    CHEF GARRY commented on this recipe

    MUCH BETTER TO HAVE THE EXTRA FIBRE ECT WHILE STILL HAVING THE BREAKFAST

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  • Binder photo Gaby

    13 April 2008

    Gaby rated and commented on this recipe

    4 stars

    I don't usually go for traditional recipes made " healthy" but this one is an exception. It's quicker as everything is on one tray in the oven and there was no loss of authenticity. I fried my eggs as usual & left ou the sausage & fried bread.

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  • Binder photo Beth

    04 May 2008

    Beth rated and commented on this recipe

    5 stars

    It was nice having a 'grill up' instead of a fry up - it didn't feel as heavy and greasy. The blueberries on the side were nice and were refreshing.

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  • Binder photo LaraCroft

    14 February 2009

    LaraCroft commented on this recipe

    love the unique charm of this rustic meal.

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  • Binder photo Rack-of-Ribs

    23 February 2009

    Rack-of-Ribs commented on this recipe

    Sorry, but my other half's "Fry Up" could not beat this "Grill Up" Instead of the fruit and juice, you just can't beat a large Mug of Tea.

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  • Binder photo Suzi

    28 March 2009

    Suzi commented on this recipe

    I would like to thank you for the lesson in 'poaching an egg' on behalf of my son. It will be a whole new sensation and a change from eating what usually resembles a classroom rubber.

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  • Binder photo Tony

    31 August 2009

    Tony commented on this recipe

    Never knew blueberries were part of a "Full ENGLISH Breakfast" a bit too Trans-Atlantic for me ..... Oh well back to the Truck Stop for the genuine article ;-)

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  • Binder photo Louisa!!

    05 March 2010

    Louisa!! rated this recipe

    1 stars

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  • Binder photo IanPower

    04 April 2010

    IanPower rated this recipe

    4 stars

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  • Binder photo pixie

    14 April 2010

    pixie commented on this recipe

    I would just have a fry-up but instead of using oil, use fry-light. That makes it far far healthier.

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  • Binder photo AndrewRitchie1985

    01 August 2010

    AndrewRitchie1985 rated and commented on this recipe

    4 stars

    Really rather tasty. My egg was incredibly ugly and slightly overdone but that is my fault not the recipe. The addition of the fruit is a nice refresher at the end of the meal. All in all I am pretty impressed with this healthier version of the classis.

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  • Binder photo Uncle Robbie's Kitchen

    18 August 2010

    Uncle Robbie's Kitchen commented on this recipe

    I actually prefer this method over doing the traditional "fry up" now. Much healthier, tastier and not swimming in grease!!

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  • Binder photo Uncle Robbie's Kitchen

    18 August 2010

    Uncle Robbie's Kitchen rated this recipe

    4 stars

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  • Binder photo Cadiva

    07 September 2010

    Cadiva rated and commented on this recipe

    3 stars

    I've always grilled my bacon and sausages but usually do have a slice of fried bread and a fried egg so may switch for a poached egg and some griddled bread instead.

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  • Binder photo Nina

    08 September 2010

    Nina commented on this recipe

    What a nice option to the usual greasy breakfast! Loved it! And so easy with all the ingredients grilling at the same time!

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  • Binder photo aspiringamateurchef

    07 January 2011

    aspiringamateurchef commented on this recipe

    Looks nice but we don't need the product placement thank you.

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  • Binder photo andycrofts

    08 January 2011

    andycrofts commented on this recipe

    Minor disagreement/changes: Eggs need to be fresh (catch 'em before they hit the ground, if you can!) and 'fridge-cold. Put a knob of butter and a splash of milk in each portobello mushroom*. If you don't prick the sausages, be prepared for a cleaning job on the oven later. They WILL explode. Why do you think they're called "Bangers??" * Friend of mine was a "mushroom farmer". How the hell he herded them into their pen every night defeated me, but...he used to bring Portobello Mushrooms the size of a dinner plate. So, naturally, we used them instead of a plate. No cleaning up, the dog licked the table clean...Oh, for those days ;-)

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  • Binder photo alexa_4912

    22 May 2011

    alexa_4912 commented on this recipe

    This is how I always make a cooked breakfast anyway! Stick a few sausages, a few rashers of bacon and some tomatoes and mushrooms under the grill; plus a slice of wholemeal toast, a poached egg and maybe some beans. Much nicer than the greasy "traditional" version, and so much healthier. Great ideas for making breakfast less fatty; although you can easily skip the olive oil too.

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  • Binder photo Rev James

    23 November 2011

    Rev James rated and commented on this recipe

    4 stars

    To be even more healthy I would whizz the bread, replace the olive oil with coconut oil ( using less of it ) and the orange juice with greek yogurt.

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  • Binder photo The Nourishing Road

    24 January 2012

    The Nourishing Road commented on this recipe

    Love finding alternatives to breakfast. I have just posted about the dangers of eating cereal: http://thenourishingroad.blogspot.com/2012/01/cereal-killers-and-why-i-love-porridge.html Check it out!

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 20 mins

Source of calcium, folic acid, vitamin C and omega-3s, counts as 4 of 5-a-day

Weekend treat

Ingredients

  • 4 rashers good-quality lean unsmoked back bacon
  • 4 brown-cap portabello mushrooms
  • 12-16 cherry tomatoes on the vine, room temperature
  • 6 tsp olive oil
  • 2 slices granary or wholegrain bread , cut on the diagonal
  • 2 good-quality free-range pork sausages , minimum 86% pork
  • 2 free-range, omega-3 rich eggs , room temperature
  • few drops cider vinegar
  • 2 x 100ml / 3.5 fl oz glasses freshly-squeezed orange juice , plus 1 orange cut into wedges
  • handful fresh blueberries (about 50g/2oz)
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Per serving

618 kcalories, protein 37g, carbohydrate 37g, fat 37 g, saturated fat 11g, fibre 5g, sugar 21g, salt 3.05 g

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