Full English breakfast
INGREDIENTS
Chicken egg …………………. 2 pieces
Pork sausages ……………….. 2 pieces
Blood sausage ………………. 50 g
Tomatoes ……………………. 1 piece
Champignons ……………….. 3 pieces
Beans in tomato sauce ……… 50 g
Bacon ………………………… 50 g
Milk ………………………….. 1 tablespoon
Butter ………………………… 20 g
Toast bread ………………….. 2 pieces
Salt ……………………………to taste
Vegetable oil ………………… 50 ml
Ground black pepper ……….. to taste
Sauce ………………………… 1 tablespoon
Step-by-step instruction
- Preheat the oven to 180 degrees, and heat the grill pan.
2. Put some vegetable oil into the pan and fry pork sausages on it (sausages should be in a natural casing stuffed with rough minced meat with a sage aroma; such, it happens, are sold in the Azbuka Vkusa and Globus Gourmet supermarkets, and it is of British production or British technology. If you can’t find sage-scented sausages, use other pork).
3. As soon as the sausages are browned (if this can be said about objects that will turn brown), they must be transferred to a baking sheet, and the baking sheet should be placed in the oven for ten minutes.
4. And toss thin slices of bacon into a frying pan and fry them, turning them over until the bacon turns into practically a pork chip. Then the bacon needs to be fished out of the frying pan and put on a paper towel so that excess fat will drain off the bacon (in general, the scrupulousness is, of course, strange, given the fat content of this breakfast, but many people do this, perhaps not so much because of dietary issues as from for aesthetic reasons: so that brown grease does not drip from the bacon chips).
5. On the leftover fat from bacon and sausages, now you need to fry a tomato, from which that part is cut, which in the Russian people is called the ass.
6. In a company with a tomato, you need to throw beans in tomato sauce, just scoop them out of the jar, place mushrooms, cut into halves, and slices of blood sausage in the remaining place. All this is fried, stirring or turning from time to time.
7. In parallel, you need to lightly beat the eggs with milk, salt and ground black pepper. Heat another skillet (not a grill, regular flat or shallow skillet) with butter and pour the egg mixture into the skillet. Fry it, stirring continuously, so that a thin film of the egg curls into a yellow lumpy mass. As soon as there is no liquid left in the pan and the whole mixture becomes a homogeneous scrambled eggs, you need to remove the pan from the heat.
8. Place the eggs on a large plate. Remove the sausages from the oven and place them on the same plate. Send tomato, beans, mushrooms, bacon, blood sausage and a slice or two of white bread there. Pour brown sauce over a plate and serve. As a drink, only ale or porter seems to be suitable for such a breakfast. At least in the days of Queen Victoria, when this canon was formed, they were drunk in the morning.
To cook it at its best, you need to use two burners and the oven at the same time. It is necessary that the components come to the finish line all together. This is an English breakfast, and there is also a Scottish breakfast, which differs from English in that bread toasts are fried in the fat left over from bacon, sausages and sausages.
