About the Recipe
Authentic, simple hearty English breakfast to warm any morning.
Ingredients
3 slices thick-cut bacon, sliced into batons
5 breakfast sausage links
8 cremini mushrooms, stalks removed, quartered
12 to 15 cherry tomatoes on the vine
5 large eggs
Kosher salt and freshly ground black pepper
Beans:
One 15-ounce can great northern beans, drained and rinsed
3/4 cup tomato sauce
2 tablespoons Worcestershire sauce
To Serve:
4 English breakfast teabags
5 thick slices white bread or sourdough bread
Fresh parsley leaves, for serving
Ketchup, for serving
Butter, for serving
Marmalade, for serving
Milk, to taste
Preparation
Cook the bacon, sausages and mushrooms in a large nonstick skillet over a medium heat, turning occasionally, until well browned, about 8 minutes. Make room in the skillet so the tomatoes can sit directly on its surface and cook for 2 minutes.
Create 4 "wells" in the skillet around the perimeter and one in the center. Crack the eggs into the wells and tilt the skillet around so the whites go under all the other ingredients. Cook until the eggs just start to set, about 2 minutes. Put the lid on and continue to cook until the eggs are cooked to your desired doneness, 4 to 6 minutes for runny yolks. Season the eggs.
Meanwhile, make the beans: Combine the beans, tomato sauce and Worcestershire sauce in a saucepan and cook over low heat until the beans are tender and flavors are combined, about 10 minutes.
For the tea: Put the kettle on, and when it has boiled, pour into a teapot containing 4 English Breakfast tea bags and leave to steep. Put the bread in the toaster. When toasted, cut into triangles. Stand up so the slices stay crisp.
To serve: Remove the lid from the skillet and tip the breakfast onto a serving board. Sprinkle over the parsley. Put the beans in a pretty bowl or handled cup.
Arrange the toast on the board. Put ramekins of ketchup, butter, and marmalade on the board. Add some milk to a mug or cup and pour some strong tea from the teapot, then stir.
Breakfast is served.