How to Make a Full English Breakfast
Introduction
The sizzle that starts before the coffee does — that’s the promise of a Full English breakfast. Imagine the smell of butter hitting a hot pan, the caramel hiss as tomato and mushroom edges turn golden, the gentle pop of beans warming into a rich, slightly sweet sauce, and the soft, runny yolk that, when pierced, creates a silky ribbon over toast. Each bite gives you a contrast of textures: crunchy toast, firm sausage, tender mushroom, juicy tomato, and the creamy egg. It’s comfort in a plate — bold, hearty, and unapologetically satisfying.
This recipe is perfect for slow weekend mornings when you want to linger at the table, for welcoming guests with a warm, communal meal, and for celebratory brunches when simple nostalgia is the point. It also scales well: cook for four and keep the conversation flowing, or make a single, indulgent portion on a rainy weekday to reset your day.
Pair this breakfast with a bright fruit smoothie for a contrasting fresh lift — try a berry smoothie to cut the richness (see a quick smoothie guide here: https://www.ollierecipes.com/how-to-make-a-smoothie/).
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy — perfect for home cooks of all skill levels
Nutrition Highlights
Estimated nutrition per serving (approximate). Values calculated using USDA FoodData Central values for common ingredients and rounded for clarity. Individual brands/portions will vary; if you need precise tracking, weigh your ingredients and check package labels.
Per serving (1 of 4):
- Calories: ~410 kcal
- Protein: ~27 g
- Carbohydrates: ~32 g
- Fat: ~22 g
- Fiber: ~6 g
- Sodium: ~770 mg
Notes on accuracy and health context:
- These estimates combine typical values for chicken sausages, eggs, wholegrain toast, canned baked beans, tomatoes, mushrooms, butter, and oil. (Source: USDA FoodData Central; general sodium guidance referenced from NHS/Centers for Disease Control recommendations.)
- If you’re monitoring sodium or calories, choose low-sodium baked beans, leaner sausages, and wholegrain bread to improve fiber and satiety while moderating salt and fat.
Perfect For…
This Full English shines when you want a communal, comforting start to the day. Use this angle when:
- Hosting weekend brunches — it feels celebratory and fills gaps for picky eaters.
- Recreating or remembering family traditions — its aromas and textures often trigger fond memories.
- Scaling an easy but impressive meal — components cook quickly and can be delegated to helpers.
- Occasions when you crave balanced indulgence: protein from eggs and sausages, fiber from beans and wholegrain toast, and vegetables from tomatoes and mushrooms.
How to Make a Full English Breakfast
Ingredients
- 4 slices Bread
- 1 cup Baked Beans (Canned or Homemade)
- 1 tbsp Oil
- 1 tbsp Butter
- 4 links Chicken Sausages
- 2 medium Tomatoes
- 8 no Mushroom
- 4 large Eggs
- Salt
- Black pepper
- 2 no Spring onions (chopped)
Optional ingredients and substitutions:
- Replace chicken sausages with pork sausages, vegetarian sausages, or grilled halloumi.
- Use gluten-free bread to make it gluten-free.
- Swap butter for olive oil for a dairy-free option.
- Add black pudding, hash browns, or baked mushrooms for a more traditional British version.
Step-by-step Instructions
- Prepare the baked beans:
- If using canned baked beans, pour into a small saucepan and warm gently over low heat, stirring occasionally.
- If making your own spiced baked beans, simmer your favorite recipe until thick and saucy — I like a simple blend of tomato paste, molasses, Worcestershire sauce, smoked paprika, and a pinch of chili.
Tip: Warm beans slowly so they stay saucy and don’t break apart.
- Toast the bread:
- Slice bread and toast until golden. Spread a little butter on warm toast if desired and set aside.
Tip: Use slightly stale bread if available — it crisps up nicely when toasted.
- Slice bread and toast until golden. Spread a little butter on warm toast if desired and set aside.
- Cook sausages, tomatoes, and mushrooms:
- Heat 1 tbsp oil in a large frying pan over medium-low heat.
- Add the 4 chicken sausages. Cook, turning every few minutes so they brown all over, about 8–10 minutes depending on thickness.
- Halve the 2 medium tomatoes and add them to the pan, cut-side down, letting them caramelize for 3–4 minutes.
- Add 8 mushrooms (halved or whole depending on size). Toss and cook until mushrooms release their juices and edges turn golden.
- When the sausages are cooked through and nicely browned, move the sausages and veggies to the side of the pan or temporarily to a plate, keeping them warm in the pan.
Tip: If sausages brown too quickly, lower heat to allow internal temperature to reach 74°C (165°F) without burning the exterior.
- Fry the eggs:
- Reduce heat to medium-low and add 1 tbsp butter to the pan.
- Crack in the 4 large eggs, season with salt and black pepper.
- Cook to your preferred doneness: sunny-side-up (yolk set around edges but still runny in center) takes about 3–4 minutes; flip for over-easy if you prefer slightly firmer yolks.
Tip: For perfectly set whites with runny yolks, cover the pan with a lid for the last 30–60 seconds.
- Plate the breakfast:
- Spoon a portion of warm baked beans onto each plate.
- Add one chicken sausage per serving (or slice sausages and fan them on the plate), arrange mushrooms and tomato halves, place two slices of buttered toast, and top with a fried egg.
- Sprinkle chopped spring onions over the eggs and beans for brightness.
Tip: Keep an eye on timing so eggs are hot when plated; hold sausages and veggies in a low oven (100–120°C / 210–250°F) if needed.
- Final seasoning:
- Taste a bite of beans or tomato and add salt/pepper as needed. Serve immediately.
How to Serve
Ways to Enjoy
- Classic: plate warm with buttered toast, a strong Brew or black coffee, and a small glass of orange juice.
- Lighten it: swap buttered toast for whole-grain toast, use grilled lean turkey or vegetarian sausages, and serve with a side salad for freshness.
- Shared platter: serve the components family-style on one large board so guests help themselves.
- Pairing idea: For a fuller brunch spread, serve alongside a simple potato frittata — try this savory option for more hearty sides: https://www.ollierecipes.com/bacon-potato-frittata/
Presentation tips: - Use a warm plate to keep food hotter longer.
- Stack toast slightly offset for height; fan sliced sausages for visual interest.
- Garnish with chopped spring onions or parsley for color.
Shelf Life & Storage
Storing Leftovers
- Room temperature: Do not leave the cooked meal at room temperature for more than 2 hours (1 hour if ambient temperature is above 32°C / 90°F). After that time, bacteria can grow and it’s unsafe to eat.
- Refrigeration: Store components in airtight containers in the refrigerator for up to 3–4 days. Keep eggs and sausages separate from toast (toast gets soggy) and store baked beans in their own container.
- Freezer: Beans and cooked sausages freeze well for up to 2 months. Freeze in labeled containers or freezer bags. Avoid freezing fried eggs (texture suffers); instead, freeze cooked sausages and beans and reheat with freshly fried eggs.
Reheating tips:
- Reheat beans gently on the stove or in the microwave with a splash of water to loosen.
- Reheat sausages in a low oven (160°C/325°F) until warmed through.
- Toast fresh bread rather than reheating previously-toasted bread.
Pro Tips & Tricks
- Choose sausages with simple ingredients and lower sodium if you’re watching salt.
- For browning without drying, start sausages in a cold pan and bring to temperature gradually — this helps render fat and crisp the casing.
- Use a non-stick or well-seasoned pan for eggs; a little butter in the pan prevents sticking and adds flavor.
- If mushrooms are watery, cook them in a dry pan first to evaporate moisture, then add a little oil or butter to finish browning.
- Don’t overcrowd the pan: give tomatoes and mushrooms room to sear so they caramelize instead of steam.
Creative Twists
- Vegetarian Full English: Swap chicken sausages for plant-based sausages or grilled halloumi, add roasted potatoes or a skillet of smoky baked beans with mushrooms as a hearty centerpiece.
- Lighter Mediterranean: Replace baked beans with a chickpea and tomato stew flavored with smoked paprika, use olive oil instead of butter, and add a handful of baby spinach wilted into the mushrooms.
- Brunch upgrade: Add grilled asparagus spears and a poached egg instead of fried eggs; drizzle with a touch of hollandaise for special occasions.
All Your Questions Answered
Q: Can I make this gluten-free?
A: Yes — use gluten-free bread and ensure your baked beans and sausages are certified gluten-free.
Q: How can I reduce the sodium?
A: Choose low-sodium baked beans, lower-salt sausages (or chicken/turkey), and use less added salt. Rinse canned beans for reduced sodium, then re-season.
Q: What’s the best way to keep toast crisp if plating for many people?
A: Toast at the last minute or keep toast loosely covered in a low oven (100°C / 210°F) for a few minutes. Avoid stacking toast or adding wet ingredients directly on it until serving.
Q: Can I prep components ahead of time?
A: Yes — cook sausages and beans ahead and reheat gently. Fry eggs fresh. Store components separately to preserve texture.
Q: Is this healthy?
A: As prepared, this breakfast is calorie- and protein-rich and can fit into a balanced diet, especially when you choose whole-grain bread and lean or plant-based sausages. If you have specific health concerns, tailor portions and choose lower-sodium options; consult guidance from trusted health sources like the CDC or Mayo Clinic for personalized advice.
Conclusion
There’s something deeply satisfying about assembling a Full English breakfast: it’s an act of hospitality and a celebration of simple ingredients done well. Try this recipe on your next leisurely morning, tweak the sausages and beans to your taste, and don’t be afraid to make it your own. For a deeper look into the components and cultural notes of a Full English, see this thoughtful breakdown: A Breakdown of the Full English Breakfast · i am a food blog (https://iamafoodblog.com/a-breakdown-of-the-full-english-breakfast/). If you’re inspired to master a homemade version with tips from chefs who’ve adapted the classic at home, this Bon Appétit piece is a great resource: The Best Full English Breakfast Is the One You’ll Make at Home … (https://www.bonappetit.com/story/full-english-breakfast-at-home).
If you make this, share a photo and your favorite tweaks — I love seeing readers’ versions and hearing how you’ve made it your own.
Print
Full English Breakfast
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A classic and hearty Full English breakfast featuring sausages, eggs, baked beans, mushrooms, and tomatoes, perfect for lazy weekend mornings.
Ingredients
- 4 slices Bread
- 1 cup Baked Beans (Canned or Homemade)
- 1 tbsp Oil
- 1 tbsp Butter
- 4 links Chicken Sausages
- 2 medium Tomatoes
- 8 no Mushroom
- 4 large Eggs
- Salt
- Black pepper
- 2 no Spring onions (chopped)
Instructions
- Prepare the baked beans: Heat canned beans or simmer homemade until thick and saucy.
- Toast the bread: Slice bread and toast until golden, spreading with butter if desired.
- Cook sausages, tomatoes, and mushrooms: Heat oil in a pan, cook sausages, caramelize tomatoes, and sauté mushrooms.
- Fry the eggs: Reduce heat, add butter, crack in eggs, and cook to preferred doneness.
- Plate the breakfast: Serve baked beans, sausages, tomatoes, mushrooms, toast, and fried eggs on a plate.
- Final seasoning: Adjust salt and pepper to taste before serving.
Notes
For a gluten-free option, use gluten-free bread. You can substitute chicken sausages with vegetarian options or grilled halloumi.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 770mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 210mg
