Home » Recipe: How to Make The Perfect Full English Breakfast | FOOD

Recipe: How to Make The Perfect Full English Breakfast | FOOD

There’s nothing I love more than a Full English breakfast on a lazy weekend and it’s equally perfect after a heavy night.

The key to preparing a Full English breakfast is all about timing – it can be a little stressful trying to prepare each element of the dish so it’s all ready to plate at the same time. I like to make mine “stress free” by preparing everything and popping it in a heated oven to keep warm so I don’t have to worry about food going cold.

Here, I’m sticking fairly close to a classic and traditional Full English, made up of bacon, eggs, sausages and beans with the addition of halloumi and avocado. WHAT?! I hear you say! Trust me on this – these additions are a little more unusual, more commonly found on a vegetarian full English but they’re two of my favourite breakfast ingredients and absolutely glorious in a fry up. The avocado just cuts through the richness of the rest of the dish but the best thing about a fry up is that it’s so flexible – you can add whatever you want. You could even add grilled tomatoes, black pudding, hash browns, bubble and squeak, potato cakes or spinach to it.

For the beans, I use a good old tin of Heinz but I always like to add a squirt of bbq sauce to turn them into bbq beans. I also throw in some garlic salt and onion granules, just to add a bit of extra flavour into them. I always prepare the eggs last as they’re best served hot and fresh from the pan – overcooked egg yolks are not the one.

Keep reading for the recipe!

The Perfect Full English – The Recipe

Serves 2


4 Sausages

1 tin of baked beans (standard size)

2tsp garlic salt

2 tsp onion granules

1 tbsp bbq sauce

4 Rashers of Smoked Bacon

6 Mushrooms, sliced

1 tbsp & 1 tsp butter

1 packet of Halloumi, sliced

4 slices of bread, toasted

2 eggs


  1. Start by preheating the oven to 180 degrees centigrade.
  2. Carefully prick each sausage twice with a fork before putting the sausages into a pan on a medium – high heat and fry for 10-15 minutes on all sides until golden brown.
  3. Tip the tin of baked beans into a small pan and add 1 tsp of the garlic salt, 1 tsp of onion granules and the bbq sauce. Stir together and heat on a low – medium heat to warm through, remembering to stir regularly.
  4. Add the mushrooms to a bowl and add the remaining 1 tsp of the garlic salt, 1 tsp of onion granules and the butter. Microwave for two minutes and transfer to a small frying pan. Quickly fry the mushrooms in the remaining melted butter on a high heat to caramelise. Transfer to a small ovenproof dish and put in the bottom of the oven to keep warm.
  5. Remove the sausages from the pan and transfer to an ovenproof dish. Put in the oven to keep warm.
  6. In the same pan you cooked the sausages in, add all six rashers of bacon, turning regularly until brown and crispy. Add to the dish with the sausages in the oven to keep warm.
  7. In the same pan you fried the mushrooms in, use some kitchen roll to mop up any butter leftover and pop the halloumi in on a medium heat, turning once until golden brown on both sides. Put in an ovenproof dish to keep warm.
  8. Add four slices of bread to the toaster and butter when toasted.
  9. Finally, crack the eggs into a hot pan on a medium heat and gently fry with the remaining tsp of butter.
  10. Season with lots of salt and pepper and serve everything together with a cup of tea or coffee and lots of tomato ketchup!

How do you make your Full English breakfast?

Dining Inspiration

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