Hearty Full English Breakfast with Sunny Eggs and Bacon

Why You’ll Love This Recipe

• Balanced, classic Full English with all the essentials in proper proportions.
• Streamlined timing so every component lands hot at once.
• Bright, jammy broiled tomatoes and buttery mushrooms keep the plate from feeling heavy.
• Sunny eggs and a tangy swipe of HP sauce pull everything together.

Grocery List

• Produce: 2 large tomatoes, 8 oz (250 g) cremini/button mushrooms, optional parsley or thyme
• Dairy: 1/2 stick unsalted butter (28 g used), 4 large eggs
• Pantry: 4 pork sausages, 6 rashers back bacon, 1 can baked beans (415 g), 4 slices country bread, neutral oil, kosher salt, black pepper, HP or brown sauce

Full Ingredients

Meats & Eggs

• 4 pork sausages (about 10 oz / 280 g)
• 6 rashers back bacon (about 6 oz / 180 g)
• 4 large eggs

Vegetables & Herbs

• 2 large tomatoes, halved crosswise
• 8 oz (250 g) cremini or button mushrooms, quartered
• 1 tsp chopped fresh parsley or thyme (optional)

Bread & Dairy

• 4 slices country or sandwich bread (1/2 inch thick)
• 2 tbsp (28 g) unsalted butter, divided

Pantry & To Serve

• 1 can (14.6 oz / 415 g) baked beans in tomato sauce
• 1 tbsp (15 ml) neutral oil (rapeseed/canola), plus a little more for tomatoes
• Kosher salt and freshly ground black pepper
• HP Sauce or brown sauce, about 2 tbsp (30 ml), plus more to taste

Step-by-Step Instructions

Step 1: Preheat and set up

Set your oven rack 6 inches (15 cm) from the broiler element and heat the broiler to High. Place a rimmed baking sheet under the broiler to preheat. Put a small saucepan over low heat and add the baked beans; cover and stir occasionally so they warm gently without reducing.

Step 2: Broil the tomatoes

Place tomato halves cut side up on the hot baking sheet. Drizzle with 1–2 tsp oil, then season with 1/4 tsp salt and a few grinds of pepper. Broil 6–8 minutes until the tops are lightly charred and juicy. Turn off broiler and keep tomatoes warm in the turned-off oven with the door ajar.

Step 3: Cook sausages, then bacon

Heat a 12-inch (30 cm) skillet over medium heat. Add sausages (no oil needed if the pan is well-seasoned) and cook 12–14 minutes, turning every 2–3 minutes, until evenly browned and the center reaches 160°F (71°C). Scoot sausages to one side. Add the back bacon and cook 5–7 minutes, turning once, until deep golden at the edges but still tender. Transfer meats to a warm plate; tent with foil.

Step 4: Sauté the mushrooms

In a second skillet (preferably nonstick), heat 1 tsp oil and 1 tbsp butter over medium-high. Add mushrooms, 1/4 tsp salt, and pepper to taste. Cook 6–8 minutes, stirring occasionally, until browned with a glossy sheen. Stir in herbs if using; move off the heat and keep warm.

Step 5: Toast and butter the bread

Toast 4 slices of bread to your liking (2–3 minutes in a toaster or under a medium grill). Spread with the remaining 1 tbsp butter while hot so it melts into the crumb. Hold on warm plates.

Step 6: Fry sunny-side eggs

Heat the nonstick skillet over medium-low. Add the remaining 1 tbsp butter. Crack in 4 eggs and season lightly with salt and pepper. Cook 2 minutes undisturbed, then cover and cook an additional 30–60 seconds until whites are just set and yolks are bright and runny. For firmer yolks, add 30–60 seconds more.

Step 7: Plate and finish with HP sauce

Divide sausages, bacon, mushrooms, tomatoes, and toast between two warm plates. Spoon the hot beans into a small ramekin or directly onto the plate. Slide two eggs onto each plate. Add a generous swipe or spoonful of HP or brown sauce, and serve immediately.

Pro Tips

• Use two pans and preheat a sheet pan: multitasking keeps everything hot and perfectly timed.
• Cover eggs briefly to set the whites without flipping so the yolks stay glossy and sunny.
• Let sausages brown slowly over medium heat; rushing on high can split the casings.
• Finish mushrooms with a dab of butter off the heat for a silky sheen and better flavor.
• Warm your plates in a low oven so the breakfast stays hot from first bite to last.

Variations

• Vegetarian: Swap sausages and bacon for vegetarian versions; add a grilled portobello and extra tomatoes.
• Deluxe: Add black pudding slices (cook 2–3 minutes per side) and a hash brown or bubble-and-squeak cake.
• Beans from scratch: Simmer canned beans with a splash of Worcestershire and a knob of butter for 5 minutes.

Storage & Make-Ahead

Baked beans, cooked sausages, and sautéed mushrooms keep well for up to 3 days in airtight containers in the refrigerator; reheat gently on the stovetop. Toast and eggs are best made fresh. To get ahead, broil tomatoes and cook mushrooms up to 1 hour in advance, keeping them warm in a 200°F (95°C) oven. Fry eggs and toast bread right before serving. Avoid freezing eggs, mushrooms, or tomatoes for best texture.

Nutrition (per serving)

Approx. 1,290 calories; 69 g protein; 80 g carbohydrates; 75 g fat; 13 g fiber; 1,900 mg sodium. Values will vary based on sausage and bacon brands and how much fat remains in the pan.