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Full English tasting plate

Full English tasting plate

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

Michelin-starred chef Jason Atherton deconstructs the Great British breakfast and makes a light, playful plate

Nutrition: per serving
low insalt0.6g


  • 6 thin rashers pancetta
  • 25g butter , plus extra for frying
  • 3 slices white bread , crusts removed, diced
  • 200g whole wild mushroom or sliced chestnut mushrooms
  • 6 egg yolks (keep them separate)

For the tomato fondue

  • 1kg vine-ripened tomato
  • 1 tbsp olive oil
  • 3 shallots , chopped
  • 2 garlic cloves , crushed
  • 2 thyme sprigs , leaves removed
  • 2 bay leaves
  • 1 tbsp tomato purée


  • STEP 1

    Heat oven to 160C/140C fan/gas 3. Lay the pancetta on a baking sheet and stack another baking sheet on top. Cook in the oven for 15 mins until crisp, then remove and drain on kitchen paper.

  • STEP 2

    To make the tomato fondue, put the tomatoes in boiling water, in batches, for 8 seconds, then quickly transfer to a bowl of ice-cold water. Peel off the skins, then quarter and deseed. Cut a couple of the tomatoes into 0.5cm squares and reserve for later.

  • STEP 3

    Put the oil in a medium-sized pan. Add the shallots, garlic and thyme, and cook for 5 mins until soft. Add the bay leaves and tomato purée, and cook for a few mins more. Finally, add the tomatoes and cook everything for 15 mins until slightly dry. Discard the bay leaves, then place the tomato mixture into a blender and blend until smooth. Sieve, season and keep warm. You can make and chill this up to two days ahead.

  • STEP 4

    Add the butter to a frying pan and heat until foaming. Fry the bread until golden all over, remove and drain on kitchen paper. Add the mushrooms to the same pan and fry for 2 mins until softened, adding an extra knob of butter if the pan is too dry.

  • STEP 5

    Carefully place the egg yolks, one at a time, into a pan of simmering water. Cook for 1 min, then very carefully lift out and drain on kitchen paper.

  • STEP 6

    To plate up, spoon the tomato fondue onto each of 6 plates and scatter with the mushrooms. Carefully top each with an egg yolk, then sprinkle with the croutons and reserved tomatoes. Finish with a slice of pancetta and season.

Recipe from Good Food magazine, May 2012

Goes well with


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