A Simple, Hearty English Breakfast

There's something deeply comforting about a traditional English breakfast. It’s not fancy or complicated, but when done right, it’s a plate of pure, humble joy. It’s the kind of meal that brings everyone to the table with a smile, especially on a lazy weekend morning. This is less of a strict recipe and more of a gentle guide, the way it’s been made in home kitchens for generations.

What You'll Need

This is a list for one, but it's easy to multiply for a crowd. Use what you have and what you like best.

• 2 good-quality pork sausages
• 2 rashers of bacon
• A handful of button or chestnut mushrooms
• 1 large tomato or 2 plum tomatoes
• 1-2 slices of black pudding (optional, but traditional!)
• 1-2 slices of slightly stale bread
• 1-2 fresh eggs
• Light olive oil or vegetable oil
• A knob of butter
• Salt and black pepper

The Method: A Labour of Love

The secret isn't speed; it's patience. Don't rush it. Let everything cook gently and find its place.

Starting Off: The Sausages

Heat a large flat grill pan or a heavy-based frying pan over a low heat. If your pan fits over two rings, even better—you'll need the space! Brush it very lightly with oil. Add the sausages first to the coolest part of the pan. Let them take their time, about 15-20 minutes, turning now and then until they're golden all over. After about 10 minutes, you can nudge the heat up to medium to get things moving.

Adding the Bacon & Black Pudding

While the sausages are cooking, snip a few small cuts into the fatty edge of your bacon rashers—this helps them stay flat. Pop them straight onto the grill. Fry for a few minutes on each side until they're as crispy as you like them. If the pan is getting crowded, it's perfectly fine to pop cooked items onto a warm plate in a low oven. For the black pudding, slice it, remove any skin, and give it just a minute or two on each side until slightly crispy.

The Vegetables: Mushrooms & Tomatoes

Wipe the mushrooms clean