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Classic English Breakfast

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This English breakfast recipe will be very filling. It is ideal to have this on Sunday as a brunch. The whole lot of ingredients used is enough to stuff you for the rest of the day. Bacons, sausages, mushrooms, beans and many more. Check out the recipe.
Ingredients
  Whole mushrooms 1 Can (10 oz)
  Chopped fresh parsley 1 Tablespoon
  Strawberries 1 Cup (16 tbs)
  Beans 1 Can (10 oz)
  Barbecue sauce 1 Tablespoon
  Sausages 2
  Blood pudding/Black pudding 1 Cup (16 tbs)
  Tomato 1
  Brown bread slice 1
  Chopped parsley 1 Tablespoon (Use Fresh)
Directions

Heat olive oil in a pan. Drop in the blood pudding cut into 2 pieces.
Cut one tomato into two halves. Drop them in the pan.
Then, drop in the sausages and turn the stove to medium heat.
Wash strawberries and keep them aside.
When the blood pudding is cooked, take them out and cover the pan for cooking sausage and tomatoes.
Cook the beans with a shot of barbecue sauce.
Add some mushrooms to the sausage and tomato pan. Put the lid back. Cook for 10-15 minutes. Then in the same bread, toast the slice of brown bread. When the bread is done, keep it in the oven to keep it warm.
Then, put some olive oil in the same pan and break one egg for cooking.
Sprinkle some cracked black pepper over the egg.
To put the dish together, cut strawberries into halves and place in one corner of the plate, serve bacon, black pudding, one half tomato, sausages, mushrooms, egg, beans and the slice of bread.
Garnish with little chopped parsley.

For more information please visit: http://www.steamwhistle.ca

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Taste: 
Savory
Method: 
Fried
Ingredient: 
Meat
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
2
An English breakfast is something you would love to have on a holiday! Sausages, beans toast, whole mushrooms, bacon and lots more! If not for the presentation style this is one heck of a breakfast for those lazy days! Watch the video for more ideas.

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