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Classic Full English Breakfast
A Full English is less about fancy technique and more about timing the pan so everything lands hot together. I start the sausages and bacon first because they need the longest. Beans and tomatoes can sit on low while the eggs go last. Use a big tray or two pans so you are not stacking cold food on the side.
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Steps
1.
1.
Heat The Oven And Start Sausages**
Heat the oven to 200°C (390°F). Set sausages on a baking tray with a little oil and roast 20 to 25 minutes, turning once, until browned and cooked through.
2.
Cook The Bacon
While sausages roast, lay bacon in a large frying pan on medium heat. Cook 6 to 8 minutes, flipping, until the edges crisp. Move to a warm plate and keep the pan fat.
3.
Cook Mushrooms And Tomatoes
Halve the tomatoes and thick-slice the mushrooms. In the bacon pan, cook mushrooms in the leftover fat plus a knob of butter for 5 minutes. Season with salt and pepper. Add tomato halves cut-side down for 3 to 4 minutes. Dust with paprika if you like.
4.
Warm The Beans
Tip baked beans into a small saucepan. Simmer gently for 5 minutes, stirring so they do not catch. Keep on low until plating.
5.
Toast The Bread
Toast the bread until golden. Spread lightly with the remaining butter while hot.
6.
Fry The Eggs
Wipe the pan if needed, add a little oil or butter, and fry the eggs on medium-low to your liking. Season with salt and pepper.
7.
Plate Everything Hot
Divide sausages, bacon, eggs, beans, tomato, mushrooms, and toast across four plates. Serve at once while the yolks and toast are still at their best.
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Why this works
Roasting sausages frees a pan and keeps their browning even. Bacon fat seasons the mushrooms and tomatoes so you need less extra oil. Eggs go last so the yolks stay soft while the rest of the plate waits warm.
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