The ultimate makeover: Full English breakfast

The ultimate makeover: Full English breakfast

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(9 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 2
Angela Nilsen makes a healthier version of an iconic English meal - without losing the nostalgia

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal618
  • fat37g
  • saturates11g
  • carbs37g
  • sugars21g
  • fibre5g
  • protein37g
  • salt3.05g
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Ingredients

  • 4 rashers good-quality lean unsmoked back bacon
  • 4 brown-cap portabello mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 12-16 cherry tomatoes on the vine, room temperature
  • 6 tsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 slices granary or wholegrain bread, cut on the diagonal
  • 2 good-quality free-range pork sausage, minimum 86% pork
  • 2 free-range, omega-3 rich egg, room temperature

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • few drops cider vinegar
  • 2 x 100ml / 3½ fl oz glasses freshly-squeezed orange juice, plus 1 orange cut into wedges
  • handful fresh blueberries (about 50g/2oz)

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.

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Comments (23)

bethocallaghan's picture
5

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.

clarice's picture
4

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.

vetinari's picture

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

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