If you use really thin sausages, they may not take as long to cook. You can check the doneness by cutting the sausage in half. If there is still red, raw meat inside, it needs several more minutes on the stove.
A longer cook time will produce crispier bacon. Back bacon is recommended for a truly authentic fry-up, but you can use whatever kind you like best—even turkey bacon, if you’re trying to be a little more heart healthy.
Beans are a very common (and, often said, essential) part of a classic full English breakfast. You can add the beans to toast, eat them alongside the meats, or enjoy them on their own. Though if you don’t like beans, you don’t have to include them.
The acidity from the tomatoes is a really important part of the flavor profile of an English breakfast. It cuts through the richness and fattiness of the rest of the dish.
The acidity from the tomatoes is a really important part of the flavor profile of an English breakfast. It cuts through the richness and fattiness of the rest of the dish.
The fried bread will be pretty rich from the fat and grease, so you’ll probably just want one slice, though you can make more if you so desire.
If you don’t like fried eggs, try making scrambled eggs instead.
Feel free to use ketchup, hot sauce, or any other condiments you enjoy.
Black pudding is made of oatmeal, pork fat, and blood. You can also get white pudding, which is just made of oatmeal and pork fat. Both puddings have a grainy texture, and the black pudding usually tastes a bit coppery.
If you want to check the internal temperature of the kidney, it should be in the 150 to 160 °F (66 to 71 °C) range once it has finished cooking.
You’ll find canned kippers at your local grocery store, though you can sometimes buy them fresh or frozen, too.
Don’t flip or stir the mushrooms often, as this will make them release more moisture and could make them soggy.
Leftover potatoes are great to quickly fry up and add to your dish.
