Petit English Breakfast

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.


Bon Appétit


Petit English Breakfast
Recipe TypeBreakfast/Brunch
Cuisine: British
Author: Uwale Kiano Moju
  • 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
  1. 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.
  2. Once mushrooms are golden. Remove from the pan and place on the serving plate.
  3. In the same pan (add a little olive oil if dry) and cook the tomato, seasoning with a pinch of salt.
  4. Let each side get a bit charred, and then remove from the pan.
  5. 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.
  6. 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.
  7. Garnish with some fresh chopped flat-leaf parsley.


Kiano Moju


Founder of Culinary Inspo. Kiano is a California raised foodie with a big travel bug and even bigger appetite to explore the world's food and cultures.

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