Haven woken up one morning craving this perfectly formulated breakfast I was able to find almost all the ingredients in my fridge. So here is a quick and petit recipe for my version of a Full English Breakfast, for one.
My junior year of college I studied abroad in the UK, spending my first 10 days in Ireland and the remainder of the semester in London. Any hotel I stayed in served a Full Breakfast consisting of some combination of the following: eggs, bacon, baked beans, mushrooms, a tomato, and some bread.
The baked beans in the United Kingdom, are much different than the its barbecued American counterpart. Leaving out the beans, and occasional blood pudding, this is a nice hearty breakfast thats simple to make.
- 1 egg
- 4 mushrooms (white or cremini)
- a slice of a vine tomato
- dried herbs (I used herbs de provence)
- 1 slice of beef bacon (you can use any kind of bacon or sausage you have on hand)
- olive oil (up to a TBSP)
- 1/2 TBSP butter
- salt and pepper to taste
- flat leaf parley for garnish
- Heat olive oil in a sautee pan over medium-high heat. Add in the mushrooms seasoning with the herbs, a good pinch of salt and fresh cracked pepper.
- Once mushrooms are golden. Remove from the pan and place on the serving plate.
- In the same pan (add a little olive oil if dry) and cook the tomato, seasoning with a pinch of salt.
- Let each side get a bit charred, and then remove from the pan.
- Wipe down the pan with a paper towel, and turn down the heat to medium. Add a pat of butter. Once melted fry the egg. Season with a pinch of salt and give it a quick flip once most of the white is cooked. Let cook on the other side for about 30 seconds for a runny yolk. Remove from pan and place on the serving plate on top of the mushrooms.
- Add in the bacon to the frying pan, cooking until crisp. Strain fat on a paper towel, and place the bacon on top of the egg, as well at the tomato.
- Garnish with some fresh chopped flat-leaf parsley.