Full English Breakfast, London Caff Style
A classic London caff fry-up featuring succulent pork sausages, crisp back bacon, runny fried eggs, rich baked beans, grilled tomatoes, and golden fried bread.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 840 kcal
Equipment
- •Large frying pan
- •Small saucepan
- •Tongs
- •Fish slice
- •Kettle
Nutrition
Per serving, approximate
- Calories
- 840 kcal
- fat
- 48 g
- carbs
- 58 g
- fibre
- 11 g
- protein
- 46 g
- calories
- 840 kcal
Instructions
- 1
Heat one tablespoon of oil in a large frying pan over medium heat.
- 2
Add the sausages and fry for twelve minutes, turning regularly until evenly browned and cooked through.
- 3
Add the bacon to the pan and cook for four minutes, turning once until edges are crisp.
- 4
Place the halved tomatoes cut-side down in the pan and sear for three minutes until softened and lightly charred.
- 5
Empty the baked beans into a small saucepan and heat gently over low heat, stirring occasionally until piping hot.
- 6
Transfer the cooked meats and tomatoes to a warm plate and cover loosely with foil.
- 7
Add the remaining oil to the frying pan and fry the bread for two minutes on each side until deeply golden.
- 8
Crack the eggs into the pan and fry gently for three minutes until the whites are set and yolks remain soft.
- 9
Brew the tea bags in freshly boiled water in two mugs for three minutes, then add milk to taste.
- 10
Divide the sausages, bacon, fried bread, beans, tomatoes, and fried eggs between warm plates and serve with hot tea.
Chef's tips
Fry the bread in the hot fat left by the bacon and sausages to absorb authentic savoury flavour. Keep cooked components warm on a baking tray in a low oven set to 100°C while finishing the eggs.
Ingredient substitutions
- vegetable oil → beef dripping or lard
- unsmoked back bacon → smoked streaky bacon
Storage
Store leftover cooked sausages and bacon in an airtight container in the fridge for up to two days.
Reheating
Reheat leftover meats in a hot frying pan over medium heat until piping hot throughout.
Common mistakes to avoid
- •Frying sausages over excessive heat which burns the skins before the centres are cooked
- •Letting egg yolks overcook until firm rather than rich and runny
- •Serving onto cold plates which causes the fat to congeal rapidly
Serving suggestions
Cooked Full English Breakfast, London Caff Style?
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