The Easiest Ever Full English Breakfast

May 24, 2015 – 03:28 pm

We often have a brunch get together with the in-laws. Sometimes it’s an elegant scrambled eggs and smoked salmon type affair, or there’s a waft of the continental with a Waitrose croissant. But on a cold, grey morning like this, a breakfast to make a greasy spoon proud was totally called for.

Here’s my recipe for the easiest ever full English for a crowd.

Preheat the oven to about 200C. Stick your sausages into a roasting tin in the oven. Don’t prick them. That’s a bad trick your Gran taught you, you want them to cook in their juices. Line the tin with a reusable liner.

As they are cooking, split some tomatoes and pop them onto another lined baking sheet with some mushrooms. Give them all a drizzle of extra virgin olive oil, a grind of pepper, a sprinkle of sea salt and a teaspoon of dried oregano or thyme.

Take your grill pan out and spread your bacon out on it. When your sausages have been in the oven about 30 minutes, stick your bacon and your tomatoes and mushrooms in the oven.

Your sausages should be looking gooooood.

Get Grumps to slice the bread…

…and entertain the children.

Break your eggs into a muffin tin. I use a silicone one for this as it makes them a touch easier to pop out, but any muffin tray would do the job. 20 Minutes after you put the bacon, tomatoes and mushrooms in, take the sausages off the tray, blot them on kitchen paper on a warm plate and cover with tin foil to keep them hot. Pop the eggs in the oven.

10 minutes later and everything should be done. (You can warm up some baked beans in that 10 minutes if the mood takes you.) Run a sharp knife around the edge of each egg mould and scoop them out.


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