When saying that breakfast is the most important meal of the day,I have to admit, that the English mastered to the perfection how to serve a satisfying brekker. As famous as the Beatles, popular like Big Ben, ”Full English” has got millions of fans, also outside the country.
Having lived in England for 8 years, I have tried a lot of ”Full English”, tasty and horrible,with juicy tomatoes and rich baked beans,with cold bacon and burn sausages,with sautéed mushrooms and baked, giant ones, served by a cheerful but also by a moody waitron,enjoyed with best friends and on my own. As a quite ”experienced” breakfast eater,I can tell you that there is only ONE secret to success – THE INGREDIENTS – good quality ingredients.
Me and Darek went on a trip recently. We spent few days in beautiful Lake District and travelled through the Yorkshire Dales to get to gorgeous York.It was the best holiday ever and I can’t believe it took us that long to finally visit the places we always wanted to go to.I’m sure I won’t wait another 8 years to go back!Choosing B&B for accommodation has got ONE big advantage – cooked breakfast every single day! 🙂 So we scoffed down a Full Cumbrian,when visiting Ambleside and tucked in a Full Yorkshian while being at York. Both served with eggs, bacon and sausages from local farms.
Today I’m serving you ”Full Tamworthian” in a Polish style – as my favourite version of English breakfast, with the best local products and home-made baked beans.
Here is the RECIPE:
Eggs – as many as you like
Bacon – as much as you like
Chestnut mushrooms – as many as you like
Tomatoes(cherry or plum), ripe – as many as you like
Flat leaf parsley – to serve with
Baked beans – as much as you like
rapeseed oil for frying
TRADITIONAL breakfast is also served with hash brown, sausages, toast and sometimes with black pudding – but I personally prefer my breakfast without them and have extra heaped baked beans instead.
For home-made BAKED BEANS:(serves 2 big or 4 smaller portions)
400 g dry white beans, cannellini(small) or butter(bigger)
800g tomatoes,ripe, sweet
1tsp Worcester sauce
1.Soak the beans overnight. Drain them, place in a pan, cover with fresh water and bring to the boil over a medium heat. Cook for about 1 hour until tender, then remove from the heat and drain.
2.Boil water in a medium pan, turn off and place tomatoes in the hot water for 30 seconds to 1 minute(it will help with removing the skin). Take the tomatoes out and peel the skin(if it’s too hot place them in cold water for 1 minute). Chop tomatoes finely(you can also blend them if you like) and place in a pan. Bring to boil, add the beans, Worcester sauce and simmer for around 45-60 minutes, stirring from time to time, until you have a thick sauce.Season with salt and pepper.
3.Preheat the oven 190C, sprinkle mushrooms with a little oil and place them and tomatoes on a tray and cook in the oven for around 15-20 minutes,fry the eggs on a little oil until set, fry the bacon how you like it(lightly or brown). Serve with warm baked beans and chopped plat leaf parsley.Season with salt and pepper.