Classic English Breakfast
September 5, 2019
One of the things that we enjoy eating wherever we travel is a classic English or Irish breakfast. It is one of those perfect “breakfast for dinner” meals that is simple and tasty. Traditionally it is served with blood sausage, also called blood pudding, but we weren’t able to get that from our butcher. It is a unique combination of eggs, beans, sausage, ham, mushrooms, and tomatoes that isn’t typically found in the United States unless you happen to visit an English pub. Not only is it delicious but it is very filling. The baked beans are always a simple, ketchup-based style bean that aren’t overly sweet. Here is our version of a traditional English breakfast.
• 4 Large Eggs
• 6 Breakfast Link Sausages
• 4 Slices of Canadian Bacon
• 1 cup Button Mushrooms- sliced
• ¾ cup Cherry Tomatoes- sliced in half
• 1 16 oz can Baked Beans
• 4 slices of White Toast- buttered and cut diagonally
• 1 tbsp Vegetable Oil
• 1 tbsp Unsalted Butter
• Salt and Pepper to taste
Preheat an oven to 250 degrees. Heat the oil and butter in a large skillet over medium-high heat and add the mushrooms. Simmer the mushrooms until golden brown. Set the mushrooms aside and add the sausage links to the skillet. Brown the sausage on all sides until fully cooked, about 10 minutes (we cooked a full package). Heat the beans in a small saucepan over medium-low heat. Remove the sausage and place on an oven-safe plate, cover, and place in the oven to keep warm. Put the Canadian bacon into the pan and cook until both sides are browned. Add the bacon to the plate with the sausage, recover, and place it back in the oven. Add the tomatoes to the skillet along with the mushrooms and cook until the tomatoes start to blister. Remove them from the pan and put them on an oven-safe plate, cover, and put them into the oven to keep warm. Start toasting the bread and crack the eggs to place them in the skillet. If necessary, add more butter to the pan. When the egg whites are no longer translucent, add 2 tablespoons of water and cover. Cook for 2 minutes, being sure that the yolks are still runny. Butter the toast, plate, and serve. Serves two.