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A Proper English Breakfast

If you have never treated yourself to a proper English breakfast, including the roasted tomato, mushrooms, and baked beans, you deserve to take an opportunity to make this for yourself and your loved ones. Be advised: this is a heavy breakfast; but it is so worth it.
The following recipe provides about 4 servings, or 2 if you and your eating companion are really hungry.

Ingredients

  • 3 tsp olive oil
  • 4 Roma tomatoes, (cut in half)
  • 1 tsp oregano
  • 2 Tbsp whole butter
  • 4 thick strips of bacon
  • 4 slices of toast of your choosing
  • 6-8 white button mushrooms, (cleaned and quartered)
  • 2 cloves of garlic, (finely minced)
  • ½ cup of baked beans, (warmed up)
  • 1 Tbsp olive oil
  • 4 whole eggs
  • Kosher salt and freshly-ground black pepper, (to taste)
  • 2 Tbsp fresh chives, (finely-sliced)

Instructions 

  • Preheat your oven to 425F.
  • Place the tomato halves onto a baking sheet and drizzle with the olive oil. Sprinkle the oregano, some kosher salt, and freshly-ground black pepper over the top of them.
  • Roast the tomatoes for 30-40 minutes.
  • While the tomatoes are roasting, heat a large skillet over medium heat and add the butter.
  • Once the butter has melted, add the bacon and fry until cooked through.
  • Remove the bacon once it is cooked, and set it aside.
  • Toast your bread in the toaster or oven until browned.
  • Add the mushrooms to the skillet you used to cook the bacon and cook for an additional 7-10 minutes, or until they have softened completely and are tender.
  • Add the garlic to the skillet and cook for 1 minute.
  • Add the warmed baked beans to the skillet and cook for an additional 2 minutes.
  • Meanwhile, in a separate skillet, fry the eggs in olive oil until the desired doneness is reached.
  • Assemble the breakfast by placing the toast on a plate and topping with the bacon, mushrooms, beans, and eggs. Place the roasted tomatoes on the side.
  • Garnish with some finely-sliced chives.
  • Serve and enjoy!

Notes

This dish is best made and eaten hot, although you can make many of the individual components ahead of time.