To coincide with my trip home to the UK I thought it could be a good time to showcase a dish close to my heart; the English breakfast!
I’m pretty sure that to other cultures and nationalities this seems quite a heavy dish for breakfast but as an occasional weekend treat, you can’t beat it.
I was fortunate enough to have my mum cook this one so already I have a guest chef in a guest kitchen!
The key ingredients for my perfect breakfast are:
2 pieces of bacon
1 slice of bread, toasted and with butter
1/4 can of baked beans
2-3 tablespoons of sliced mushrooms
1 poached egg
Tomato ketchup to serve
Fruit juice and/or tea
For the quantities, I’ve put what I had on this occasion but feel free to amend to your tastes and appetite!
Fry the mushrooms for 5 mins and break the egg carefully into a saucepan of salted, boiling water and cook for 4 mins (3 mins if at room temperature). Gently cook the baked beans for 2-3 mins (or until simmering).
As the last step, toast the bread and spread butter generously! Place the buttered toast on a plate and carefully place the egg on top.
Then arrange the cooked sausages, bacon, mushrooms and beans around the toast. Serve with tomato ketchup and a cup of tea or glass of juice!
The key to English Breakfast is really the timing of all of the above. In the final 5 mins it can feel like everything is cooking at the same time so it might be sensible to cook the sausage and bacon first and keep it warm while you focus on the other elements.
Thank you to Sally Jameson for this delicious treat!