Full English Breakfast Plate
Sausage, bacon, fried eggs, grilled tomato, mushrooms, beans, and toast, cooked in sequence in one skillet so the fat carries through and everything lands hot at once.
- 1
Heat the oven to 200°F and put a serving platter inside to keep the cooked items warm. Heat the oil in a large skillet over medium.
- 2
Add the sausages and cook, turning every few minutes, until browned all over and 160°F at the center, 15 to 18 minutes. Move them to the warm platter.
- 3
Add the bacon to the same pan and cook until the fat has rendered and the edges are crisp, 3 to 4 minutes per side. Move it to the platter.
- 4
Put the tomato halves cut side down in the rendered fat and cook 3 minutes. Turn, season with the salt and pepper, and cook 3 minutes more, until slumped but still holding together. Move to the platter.
- 5
Add the butter and mushrooms and cook, stirring, until browned and their liquid has cooked off, 6 to 8 minutes. Move to the platter.
- 6
Meanwhile, warm the beans in a small saucepan over low heat, stirring, until steaming, about 5 minutes. Toast the bread.
- 7
Fry the eggs in the same skillet over medium-low, spooning the hot fat over the tops, until the whites are completely set and opaque, 3 to 4 minutes.
- 8
Divide everything among four warm plates, with the beans spooned alongside and the toast on the side.
Ingredients
- 1 tablespoon vegetable oil
- 4 pork breakfast sausages (about 12 ounces)
- 4 slices back bacon
- 2 medium tomatoes, halved crosswise
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, halved
- 1 (15 ounce) can baked beans in tomato sauce
- 4 slices white bread
- 4 large eggs
Instructions
- 1
Heat the oven to 200°F and put a serving platter inside to keep the cooked items warm. Heat the oil in a large skillet over medium.
- 2
Add the sausages and cook, turning every few minutes, until browned all over and 160°F at the center, 15 to 18 minutes. Move them to the warm platter.
- 3
Add the bacon to the same pan and cook until the fat has rendered and the edges are crisp, 3 to 4 minutes per side. Move it to the platter.
- 4
Put the tomato halves cut side down in the rendered fat and cook 3 minutes. Turn, season with the salt and pepper, and cook 3 minutes more, until slumped but still holding together. Move to the platter.
- 5
Add the butter and mushrooms and cook, stirring, until browned and their liquid has cooked off, 6 to 8 minutes. Move to the platter.
- 6
Meanwhile, warm the beans in a small saucepan over low heat, stirring, until steaming, about 5 minutes. Toast the bread.
- 7
Fry the eggs in the same skillet over medium-low, spooning the hot fat over the tops, until the whites are completely set and opaque, 3 to 4 minutes.
- 8
Divide everything among four warm plates, with the beans spooned alongside and the toast on the side.