When in Somerset last weekend, we spent 3 nights in a clean, pretty and well-equipped caravan overlooking the Bristol Channel. I would have loved to stay in a B&B, but we chose the caravan to save money and to be able to cook our own meals in the evening.
My mum was looking forward to this mini-trip to the countryside to eat a Full English for breakfast, but staying in the caravan meant no one was there to cook it for us! So we took the matter to our hands and decided to make our own Full English!
I didn’t follow any particular recipe: I simply bought the ingredients and let my mum do the cooking. We are Italian and this was the first time we cooked an English breakfast, so I don’t pretend it to be authentic*. But, having eaten a fair share of Full English in the past 6 years, I can say that this one tasted good and looked great too!
Full English Breakfast
We bought the sausages, bacon and eggs from the Somerset Farmhouse shop in Williton, as I wanted to make sure we were using fresh, good quality and local produce.
Serves 4 people
- 4 pork sausages
- 8 rashers of dry cured back bacon
- 6 free range eggs
- 300g mushrooms
- 1 clove garlic
- 8 tomatoes
- 1 tin of baked beans
- 4 slices of granary bread or white bread slices
- salted butter (for the toast)
- fresh parsley
- olive oil
- salt and pepper
Clean the mushrooms with a wet cloth (don’t wash them under water as they would love the flavour). Slice them thinly. Heat a pan with garlic and olive oil, add the mushrooms and stir regularly for about 20 minutes. Mushroom release water, so close the pan with a lid to let the water evaporate. When cooked, add chopped parsley and season with salt and pepper.
In a frying pan with olive oil, cook the sausages for about 10 minutes and the bacon for about 5 minutes, until crispy. For a healthier version, you can cook them in the grill without using the oil.
Cut the tomatoes in half, sprinkle with salt, place on the grill rack and cook for about 10 minutes. In the meanwhile, pour the beans into a saucepan and simmer gently until they are hot, but not overcooked.
Cook the eggs fried or scrambled to suit your taste. Toast the bread, cut each slice in half diagonally, spread with butter.
Finally, arrange everything together on a plate and serve with a cup of English Breakfast Tea.
* We decided not to have black pudding and hash browns.