A recipe from Gemo
Full English Breakfast
A hearty British breakfast plate with fried eggs, pork sausages, bacon, tomato beans, mushrooms, tomatoes, and toast. This version keeps the recognizable full English structure while using practical Georgian-market fallbacks for baked beans and British cured meats.
Method
- 01
Set the oven to low heat so finished components can stay warm. Drain the beans, slice the mushrooms, halve the tomatoes, and set out four warm plates.
- 02
Start the sausages in a wide frying pan with 1 tablespoon sunflower oil over medium-low heat. Cook slowly, turning often, until browned all over and cooked through. Add the bacon for the last several minutes, frying until the edges color but the meat stays juicy. Transfer both to the warm oven.
⏱ 18 min
- 03
While the meats cook, make the beans. In a small saucepan, combine the 480 g drained white beans, 250 ml passata, 1 tablespoon tomato paste, 1.5 tablespoons ketchup, Worcestershire sauce if using, a pinch of salt, and a little black pepper. Simmer gently until the sauce thickens and tastes lightly sweet and tomato-rich, stirring occasionally.
⏱ 10 min
- 04
Use the sausage pan or a second skillet for the vegetables. Melt 20 grams butter with the remaining sunflower oil, then fry the mushrooms with a pinch of salt until browned and no longer watery. Push them aside, add the tomatoes cut side down, and cook until softened and lightly charred. Keep warm.
⏱ 8 min
- 05
Toast the bread, or fry it briefly in 10 grams butter for a richer traditional plate, then keep it warm.
⏱ 5 min
- 06
Fry the eggs last in the remaining butter over medium heat until the whites are set and the yolks are still soft, or cook them to preference. Season with salt and black pepper.
⏱ 4 min
- 07
Assemble each plate with 2 sausages, 2 bacon rashers, 1 egg, mushrooms, tomato halves, a spoonful of tomato beans, and toast. Keep the components distinct on the plate rather than mixing them into a scramble or stew, and serve immediately while everything is hot.
Nutrition
