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United Kingdom, Europe · Full English Breakfast

Full English with Homemade Beans and Black Pudding

The proper fry-up: slow-simmered homemade beans, oven-roasted sausages and vine tomatoes, black pudding, thyme-butter mushrooms, pan-toasted sourdough and butter-basted eggs.

ServingsServes 2
Total cooking time55 min
DifficultyHard
About servingsSausages and black pudding must be piping hot and cooked through (75 °C). Young children, pregnant women and older people should eat eggs with fully set yolks.

Method

  1. Start with the beans. Heat some of the oil in a 16 cm pan, add the finely chopped onion and garlic and cook over medium heat for , until the onion is soft and translucent.

    Add in this stepNeutral oil 0.6 tbspOnion ½Garlic cloves 1

    medium heat

  2. Stir in the tomato paste and cook for 1 minute to take away its raw taste, then add the chopped tomatoes, sugar, Worcestershire sauce, smoked paprika, the rinsed and drained beans, a little salt and 3 to 4 tbsp water. Simmer uncovered over low heat for , stirring now and then so nothing catches, until the sauce is thick enough to coat the beans. Turn off the heat.

    Add in this stepTomato paste 2 tspChopped tomatoes (tinned) 200 gLight brown sugar 1½ tspWorcestershire sauce 1 tspSmoked paprika ½ tspCannellini beans (tinned, drained) 240 gSalt to taste

    low heat

  3. While the beans simmer, preheat the oven to 200 °C. Put the sausages on a baking tray, brush with some of the oil and roast for , turning once; add the vine tomatoes for the last 10 minutes. The sausages should be deep brown all over and 75 °C in the middle with no pink. Then turn the oven down to 90 °C and use it to keep everything warm.

    Add in this stepButcher's pork sausages 4Cherry tomatoes on the vine 8Neutral oil 0.4 tbsp

    oven

  4. Put a 26 cm pan over medium heat with no oil and cook the bacon and black pudding for : the bacon until the fat is crisp, the black pudding 2 to 3 minutes per side until crusty outside and hot through. Black pudding crumbles easily, so turn it only once, gently. Keep warm in the oven.

    Add in this stepThick-cut back bacon 4Black pudding (1.5 cm slices) 2

    medium heat

  5. Add half the butter and the thyme to the fat left in the pan, turn up to medium-high heat and add the halved mushrooms in one layer. Cook for , leaving them untouched for the first 2 minutes so they brown. Season with salt and pepper and keep warm in the oven.

    Add in this stepButter 15 gChestnut mushrooms 120 gThyme sprigs 1Salt to tasteBlack pepper to taste

    medium-high heat

  6. Melt a little butter in the same pan and toast the sourdough over medium heat in 1 batch(es) for per side, until crisp outside but still soft in the middle.

    Add in this stepSourdough bread (thick slices) 2Butter 6 g

    medium heat

  7. Put the remaining oil and butter in a 24 cm pan over medium-low heat and crack in the eggs. Tilt the pan slightly and keep spooning the hot buttery fat over the yolks for , until the whites are fully set and the yolks are filmed over. Season and serve everything on warm plates.

    Add in this stepEggs 2Neutral oil 1 tbspButter 9 gSalt to tasteBlack pepper to taste

    medium-low heat

Cook's tip

No black pudding? Use Spanish morcilla or French boudin noir, or swap in hash browns. The beans taste even better made the day before, which makes the morning far calmer. Using the oven as a hot cupboard is how you get everything to the table hot at once.

Cooking it at camp

At a campsite, make the beans at home and reheat them in a small pan, and instead of the oven cook the sausages slowly on a griddle or at the edge of a charcoal grill, turning often until cooked through. Keep all the meat in the cooler.