Wednesday, November 11, 2020

I Am a Food Blog: Full English Breakfast

This isn't so much a recipe as a set of directions for balancing the preparation of multiple breakfast items at one time so that you arrive at the finish line with a fantastic hot meal, care of our cousins across the Atlantic.  And as long as you can get past the fact that there are beans for breakfast, you'll be just fine.  Make sure and serve with milky tea.

Note: Here is a picture of the ingredients I used.  If you want to be super authentic, you need that teal can of beans.  Alas, I was not able to locate black pudding from any grocery delivery service, so I was missing one item.  Still think I did well, considering the pandemic constraints.  I also added a little Italian herb mixture to the mushrooms and tomatoes; they were delicious.

Full English Breakfast
Adapted from I Am a Food Blog

1 can beans Heinz preferred
4 links sausage, breakfast sausage preferred
4 slices back bacon or Irish bacon
4 slices black pudding, if desired
1 cup white mushrooms, halved or sliced
2 small tomatoes, halved
4 slices white bread
4 large eggs

Heat up the beans over low in a small pot. Keep warm on low.

Cook the sausages over medium to medium low heat, turning occasionally, until brown and cooked through. In the same pan, cook the bacon, flipping as needed. Fry the blood pudding slices over medium heat for 3 to 4 minutes per side.

In another pan, heat up a bit of oil or butter, and cook the mushrooms, without moving, until brown and caramelized. Remove from the pan, then sear the cut side of the tomato briefly. Remove from the pan, season everything with salt and pepper.

Wipe the pan down and heat up a bit of oil or butter over medium heat. Fry the bread until golden, flipping and adding more oil or butter as needed. Remove and set aside. Finally, fry the eggs to your liking. Plate everything up: sausages, bacon, black pudding, mushrooms, tomato, bread, and eggs. Enjoy immediately!

Makes 2 large servings that will keep you full all day

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