The ultimate makeover: Full English breakfast

The ultimate makeover: Full English breakfast

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(11 ratings)

Prep: 5 mins Cook: 20 mins


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



    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

    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 sausages, minimum 86% pork
  • 2 free-range, omega-3 rich eggs, room temperature



    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)



    Blueberries are one of the few edibles native to North America and credited with being…


  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, questions and tips

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8th Jan, 2011
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 ;-)
7th Jan, 2011
Looks nice but we don't need the product placement thank you.
8th Sep, 2010
What a nice option to the usual greasy breakfast! Loved it! And so easy with all the ingredients grilling at the same time!
cadiva's picture
7th Sep, 2010
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.
18th Aug, 2010
I actually prefer this method over doing the traditional "fry up" now. Much healthier, tastier and not swimming in grease!!
1st Aug, 2010
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.
14th Apr, 2010
I would just have a fry-up but instead of using oil, use fry-light. That makes it far far healthier.
31st Aug, 2009
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 ;-)
28th Mar, 2009
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.
23rd Feb, 2009
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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