Ultimate full English breakfast

Recipe uploaded by

Angela Nilsen

2 ratings

Recipe by Angela Nilsen

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1. Video tutorial: Poaching an egg

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.

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, salt 3.05 g

Latest comments and suggestions

• 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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• Gaby

  13 April 2008

  Gaby rated and commented on this recipe

  

  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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• Beth

  04 May 2008

  Beth rated and commented on this recipe

  

  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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• LaraCroft

  14 February 2009

  LaraCroft commented on this recipe

  love the unique charm of this rustic meal.

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• 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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• 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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• 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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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 glasses freshly-squeezed orange juice , plus 1 orange cut into wedges
• handful fresh blueberries (about 50g)

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 20 mins

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

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 glasses freshly-squeezed orange juice , plus 1 orange cut into wedges
• handful fresh blueberries (about 50g)

Per serving

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

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