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A classic British-inspired fry-up with crisp bacon, savoury sausages, fried eggs, mushrooms, tomatoes, baked beans and buttery toast.
Created by James BrunwinAdjust recipe
Servings
Adjust the recipe
Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
Difficulty
medium
For 2
Get everything ready
Halve the mushrooms and tomatoes. Open the baked beans. Set out warmed plates and a low oven, if using, to keep cooked items warm.
Timer available in cooking mode · 5 min
Put the baked beans in a small saucepan over a low heat. Stir occasionally while the rest of the breakfast cooks; do not allow them to boil hard.
Step by step
Heat the oil in a large frying pan over a medium-low heat. Add the sausages and cook, turning regularly, until deeply browned and cooked through with no pink remaining in the centre. Transfer to a warm plate.
Timer available in cooking mode · 15 min
Raise the heat to medium. Fry the bacon in the same pan until browned and crisp at the edges, turning once. Move to the warm plate with the sausages.
Timer available in cooking mode · 5 min
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Add the mushrooms cut-side down and the tomatoes cut-side down to the pan. Season with black pepper. Cook until the mushrooms are golden and the tomatoes softened and lightly charred, turning the mushrooms once.
Timer available in cooking mode · 6 min
Toast the bread until golden, then spread with butter. Keep warm.
Timer available in cooking mode · 3 min
Make space in the pan, adding a little more oil only if needed. Crack in the eggs and fry over a medium-low heat until the whites are fully set and the yolks remain runny, or cook longer for firm yolks. Season lightly with black pepper and optional salt.
Timer available in cooking mode · 3 min
Spoon the hot beans onto two plates. Add the sausages, bacon, mushrooms, tomatoes, fried eggs and buttered toast. Serve immediately.
