Guests come to an English B&B and expect a cooked breakfast. I offer freshly baked muffins, cereal, fruit, omelettes and many other options, but 95% of people still order something cooked. I give guests a choice as many people can handle “Full English”. If you’re brave enough to try, don’t plan for lunch, you might be hungry enough again by mid-afternoon to have some tea.
Allow 30 minutes for prep and cook time.
Ingredients
1 thick sausage (from a good local butcher if possible)
2 slices dry cured loin bacon (ditto)
1 or 2 eggs
1 tomato
1 large flat mushroom
White bread
baked beans
Olive oil (or bacon fat for purists)
salt and pepper
I fried the sausages over very low heat for about half an hour. If you have an Aga, you can fry on the bottom of the oven floor. Use a small amount of oil in the pan. Keep an eye on them and rotate them regularly.
Cover the grill pan with aluminum foil and place a plate in the oven to heat.
Slice the tomatoes and put them on the grill with a small amount of salt, pepper and olive oil. Grill them for about 5 minutes.
Melt a small amount of butter and brush the mushroom all over. Add mushroom and grilled bacon. As soon as the bacon begins to curl, flip it over and grill until it reaches the desired level of crispness.
Heat the beans in a skillet.
Just as you flip the bacon over, heat some oil over medium heat in a large skillet and add a slice of white bread (the AGA slow cooker is perfect for this). Keep an eye on the bread and turn it over from time to time.
Heat a little oil in a small skillet. When it starts to shine add the egg. Using a large spoon, brush the top of the egg with the oil to make sure all of the white is cooked.
Serve it all up, add tomato sauce if you like, enjoy, and then go for a long walk!