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British

Full English breakfast

Non-vegetarian

A hearty plate of sausages, bacon, fried eggs, grilled tomatoes, mushrooms, baked beans and buttered toast — the classic British weekend fry-up.

Full English breakfast is a British main course from United Kingdom, ready in about 40 minutes and made with pork sausage, bacon and egg. It serves 4 and is rated easy to cook.

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Close-up of a full English breakfast served on a plate with eggs, bacon, sausage, and tomatoes.
Photo: Sergey Meshkov / Pexels · Pexels License
Prep
10 min
Cook
30 min
Total
40 min
Serves
4
Level
Easy
Calories
671

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Heat the oven (opens in a new tab) to a low warming temperature. Fry the sausages (opens in a new tab) in the oil over medium heat, turning often, until browned all over and cooked through.

    Food safety: Sausages must be cooked through with no pink in the middle (75 °C at the centre).

  2. Step 2

    Add the bacon (opens in a new tab) to the pan and fry until crisp at the edges. Keep sausages (opens in a new tab) and bacon warm in the oven (opens in a new tab).

    • 5 min
    • medium heat
    Food deep-frying in hot oil
    How it looks · Photo: Riya Roy on Pexels

  3. Step 3

    Fry the tomato (opens in a new tab) halves cut-side down and the mushrooms (opens in a new tab) in half the butter (opens in a new tab) with the salt and pepper (opens in a new tab) until soft and browned. Meanwhile warm the beans in a small saucepan (opens in a new tab).

  4. Step 4

    Fry the eggs (opens in a new tab) in the hot pan until the whites are set, and toast and butter (opens in a new tab) the bread. Plate everything together and serve with ketchup (opens in a new tab) or brown sauce.

    • 4 min
    • medium heat

    Food safety: Cook eggs until the whites are fully set for anyone vulnerable.

    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
England, United Kingdom · Well documentedAlso popular in IrelandMore food from United Kingdom
Dish
Breakfast · Brunch · Main courses · Egg dishes
Cooking method
Pan-fried, Broiled / grilled under heat
Taste
savoury, salty, rich, mild
Diet
No nut ingredients · High-protein
All labelsNon-vegetarian · No nut ingredients · Alcohol-free · Beef-free · High-protein
With the listed swaps: Dairy-freeWorked out from the ingredients. How labels work
Good for
Festive & celebration
Cook more with
Pork sausage · Bacon · Egg · Tomato · Mushrooms · Butter
Techniques
Broiling · Pan-frying

Allergens

  • Contains, can be adapted: Milkfrom butter, white bread
  • Contains: Eggsfrom egg, white bread
  • Contains: Wheatfrom pork sausage, white bread
  • Contains: Glutenfrom pork sausage, white bread
  • May contain: Soyfrom white bread
  • May contain: Sesamefrom white bread
  • May contain: Mustardfrom tomato ketchup
  • May contain: Celeryfrom tomato ketchup
  • May contain: Sulphitesfrom pork sausage

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

671 kcal per serving

Calculated

1 serving ≈ 417 g · recipe makes 4

Where the energy comes from

  • Protein 18%
  • Carbohydrate 25%
  • Fat 57%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy671 kcal161 kcal
Protein30.5 g7.3 g
Carbohydrate42.8 g10.3 g
Net carbohydrate36.4 g8.7 g
Sugars13.8 g3.3 g
Added sugars5.2 g1.2 g
Fibre6.4 g1.5 g
Fat43.5 g10.4 g
Saturated fat15.3 g3.7 g
Trans fat0.4 g0.1 g
Cholesterol270 mg65 mg
Sodium1389 mg333 mg
Salt equivalent3.5 g0.8 g
Vitamins & minerals per serving
Potassium
896 mg
Calcium
124 mg
Iron
5 mg
Magnesium
69 mg
Vitamin A (RAE)
156 µg
Vitamin C
10 mg
Vitamin D
—
Vitamin B12
1.4 µg
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: tomato ketchup.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Start the sausages first — they take the longest — and cook everything else in their fat.

Common mistakes

  • Crowding the mushrooms makes them steam instead of browning.

Serve with

  • Serve with a pot of strong black tea.

Food safety

  • Cook sausages to 75 °C in the centre with no pink meat.
  • Runny yolks are fine for most people; cook eggs until firm for pregnant people, young children and the elderly.

Storage

  • Best eaten freshly cooked. Refrigerate leftover sausages and bacon within 2 hours and eat within 2 days.

Variations

  • Full Irish (Ireland): Adds black and white pudding and soda bread.
  • Full Scottish: Often includes tattie scones, haggis and square (Lorne) sausage.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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