Full English Breakfast

🔥 Prep

• Crack the 2 eggs into a small bowl and lightly beat.
• Slice the 1 tomato into ½‑inch thick wedges.
• Wipe and slice the 50 g mushrooms.
• Pat dry the 2 bacon slices and 1 sausage.
• Measure out the 100 g baked beans (if canned, drain and rinse).

🔥 Cook

• 1. Place a large skillet over medium-high heat and add a splash of oil.
• 2. Lay the 2 bacon slices in the skillet and fry for 4‑5 minutes, turning once, until crisp.
• 3. Add the sausage to the skillet and cook, turning occasionally, for 8‑10 minutes until browned and cooked through.
• 4. Push the bacon and sausage to one side; add the sliced mushrooms and tomato wedges to the pan and sauté for 3‑4 minutes until softened.
• 5. Stir in the 100 g beans and heat through for 2‑3 minutes.
• 6. Reduce heat to medium-low, make a small well in the pan, pour in the beaten eggs, and scramble gently for 2‑3 minutes until just set.
• 7. While the eggs finish, toast the slice of bread in a toaster or under the grill for 1‑2 minutes until golden.
• 8. Transfer all components to a warm plate, keeping the bacon and sausage crisp.

🔥 Serve

• Arrange the bacon, sausage, mushrooms, tomato, beans, and eggs on a plate alongside the toast.
• Serve immediately with a drizzle of brown sauce or ketchup if desired.
• Enjoy with a cup of hot tea or coffee.