the full skintster
streaky bacon
sausages
eggs
mushrooms with thyme
bubble + squeak (I like to use sprouts for this, but I may be in the minority)
sourdough toast, buttered
salt and black pepper
hp sauce
I know you'll all have your own idea as to what makes up a full British breakfast. The point I want to make here is that, especially first thing in the morning, cooking it can be quite a mind-fuck. So it behooves you to get organised and make the whole thing as easy and as simple as possible. Here are the steps I follow (with an oven that has a grill in it):
Have the mushrooms and the bubble and squeak mixture ready, either in the fridge or freezer. Otherwise, make the night before.
Heat the oven to 200C/180C fan.
Coat the sausages in olive oil and oven bake, turning once or twice. They'll take about 30 minutes.
Poach the eggs and keep in a bowl of iced water.
Just before the sausages are ready, heat a frying pan and begin to fry the bubble and squeak. You could form it into patties, but I prefer it loose, so you can stir it about to get maximum crispy bits.
Remove the sausages from the oven and wrap loosely in tinfoil. Switch the oven to a grill setting and place the sausages on the lowest shelf, keeping the oven door open.
Start to grill the bacon.
When the bubble and bacon are looking like they're nearly done, warm up the mushrooms in a pan, bring another pan of water to a simmer and pop the bread into the toaster.
Plate up the bacon, sausages, mushrooms and bubble. Gently immerse the eggs into the simmering water to reheat for 30 seconds or so. Butter the toast. Remove and drain the eggs and place on the plate.
Serve with brown rockin'.
sausages
eggs
mushrooms with thyme
bubble + squeak (I like to use sprouts for this, but I may be in the minority)
sourdough toast, buttered
salt and black pepper
hp sauce
I know you'll all have your own idea as to what makes up a full British breakfast. The point I want to make here is that, especially first thing in the morning, cooking it can be quite a mind-fuck. So it behooves you to get organised and make the whole thing as easy and as simple as possible. Here are the steps I follow (with an oven that has a grill in it):
Have the mushrooms and the bubble and squeak mixture ready, either in the fridge or freezer. Otherwise, make the night before.
Heat the oven to 200C/180C fan.
Coat the sausages in olive oil and oven bake, turning once or twice. They'll take about 30 minutes.
Poach the eggs and keep in a bowl of iced water.
Just before the sausages are ready, heat a frying pan and begin to fry the bubble and squeak. You could form it into patties, but I prefer it loose, so you can stir it about to get maximum crispy bits.
Remove the sausages from the oven and wrap loosely in tinfoil. Switch the oven to a grill setting and place the sausages on the lowest shelf, keeping the oven door open.
Start to grill the bacon.
When the bubble and bacon are looking like they're nearly done, warm up the mushrooms in a pan, bring another pan of water to a simmer and pop the bread into the toaster.
Plate up the bacon, sausages, mushrooms and bubble. Gently immerse the eggs into the simmering water to reheat for 30 seconds or so. Butter the toast. Remove and drain the eggs and place on the plate.
Serve with brown rockin'.