English Breakfast Tomatoes Recipes

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FULL ENGLISH BREAKFAST



Full English Breakfast image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 5 servings

Number Of Ingredients 16

3 slices thick-cut bacon, sliced into batons
5 breakfast sausage links
8 cremini mushrooms, stalks removed, quartered
12 to 15 cherry tomatoes on the vine
5 large eggs
Kosher salt and freshly ground black pepper
One 15-ounce can great northern beans, drained and rinsed
3/4 cup tomato sauce
2 tablespoons Worcestershire sauce
4 English breakfast teabags
5 thick slices white bread or sourdough bread
Fresh parsley leaves, for serving
Ketchup, for serving
Butter, for serving
Marmalade, for serving
Milk, to taste

Steps:

  • Cook the bacon, sausages and mushrooms in a large nonstick skillet over a medium heat, turning occasionally, until well browned, about 8 minutes. Make room in the skillet so the tomatoes can sit directly on its surface and cook for 2 minutes.
  • Create 4 "wells" in the skillet around the perimeter and one in the center. Crack the eggs into the wells and tilt the skillet around so the whites go under all the other ingredients. Cook until the eggs just start to set, about 2 minutes. Put the lid on and continue to cook until the eggs are cooked to your desired doneness, 4 to 6 minutes for runny yolks. Season the eggs.
  • Meanwhile, make the beans: Combine the beans, tomato sauce and Worcestershire sauce in a saucepan and cook over low heat until the beans are tender and flavors are combined, about 10 minutes.
  • For the tea: Put the kettle on, and when it has boiled, pour into a teapot containing 4 English Breakfast tea bags and leave to steep. Put the bread in the toaster. When toasted, cut into triangles. Stand up so the slices stay crisp.
  • To serve: Remove the lid from the skillet and tip the breakfast onto a serving board. Sprinkle over the parsley. Put the beans in a pretty bowl or handled cup.
  • Arrange the toast on the board. Put ramekins of ketchup, butter, and marmalade on the board. Add some milk to a mug or cup and pour some strong tea from the teapot, then stir.
  • Breakfast is served.

FULL ENGLISH BREAKFAST FOR ONE



Full English Breakfast for One image

Nothing beats a full English breakfast. Whether you have a long day ahead of you outdoors, a day in the office or are preparing yourself for a lazy Sunday, this breakfast is for you. Easy to make, even easier to eat - enjoy with plenty of ketchup and brown sauce!

Provided by geneviever

Categories     Breakfast and Brunch

Time 35m

Yield 1

Number Of Ingredients 11

2 medium pork sausage patties
1 tomato
2 tablespoons butter, divided
2 slices bacon
¼ (16 ounce) package frozen hash browns, thawed
1 (6 ounce) package sliced fresh mushrooms
1 (15 ounce) can baked beans
1 large egg
2 slices bread
salt and ground black pepper to taste
1 sprig fresh parsley, chopped

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Brown the sausages on all sides in a frying pan over medium heat for 5 minutes. Transfer to a baking dish.
  • Bake the sausages in the preheated oven for 10 minutes.
  • Score a cross into the bottom of the tomato and place, cross-side up, in the baking dish with the sausages.
  • Bake the sausages and the tomato for 10 minutes. Turn off the oven, but do not remove the sausages and tomato.
  • Meanwhile, in the frying pan used to brown the sausages, melt 1 tablespoon of butter and fry the bacon, hash browns, and the mushrooms over high heat until the mushrooms have softened, the bacon begins to crisp, and the hash browns turn golden, about 7 minutes. Transfer to the oven to keep warm.
  • Pour beans in a small saucepan and cook, stirring frequently, over medium heat until heated through.
  • Crack egg into a skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
  • Toast bread and spread remaining butter over.
  • Bring together the sausages, hash browns, bacon, beans, tomato, mushrooms, fried egg, and toast on a warm serving plate. Season with salt and pepper, garnish with parsley, and serve immediately.

Nutrition Facts : Calories 1159.3 calories, Carbohydrate 148.3 g, Cholesterol 296.9 mg, Fat 52.6 g, Fiber 24.5 g, Protein 55.9 g, SaturatedFat 24.3 g, Sodium 2756.4 mg, Sugar 43.4 g

ENGLISH BREAKFAST TOMATOES



ENGLISH BREAKFAST TOMATOES image

Categories     Tomato     Breakfast     Vegetarian     Quick & Easy     Healthy

Yield 6 6

Number Of Ingredients 4

6 fresh plum tomatoes
salt
pepper
olive oil

Steps:

  • Cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape. Recipe from the BBC Food Web site, see: Stress-free full English breakfast

THE FULL MONTY - F E B - FULL ENGLISH BREAKFAST



The Full Monty - F E B - Full English Breakfast image

A fine British tradition - and a meal to set you up for the day; there is a saying in the UK that goes like this: "breakfast like a King, lunch like a Queen and have supper like a pauper"! So, what does a typical full English breakfast consist of? One recipe in an Edwardian Cookbook listed a plethora of ingredients that would have graced the table of many a stately home at the turn of the century, to include 7 courses! A modern day FEB is likely to consist of the following: two sausages, two or three rashers of bacon, fried eggs, fried bread, tomato and lashings of mushrooms with black pudding and brown HP sauce to taste. In finer establishments you can even expect additional courses such as cereal, porridge, kippers, toast and jam or marmalade, kedgeree, or devilled kidneys. Rumour has it that the term 'The Full Monty' is used to refer to these type of breakfasts because Field Marshal Montgomery was rather partial to them. Here is my basic recipe for an FEB, with optional extras! Grill or fry your FEB - and make sure you have acres of hot buttered toast and gallons of English Breakfast Tea! I am NOT suggesting this is what you should eat every morning - but it is a wonderful treat for the weekends, holidays and just when you feel like it.

Provided by French Tart

Categories     Breakfast

Time 25m

Yield 1 Full English Breakfast, 1 serving(s)

Number Of Ingredients 9

2 links good quality sausages
2 -3 slices bacon
2 flat mushrooms
1 -2 ripe tomatoes
1 large egg
1 slice bread
1 slice black pudding (optional)
baked beans (optional)
cooked potato, thinly sliced (optional)

Steps:

  • Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil or vegetable oil.
  • For the sausages.
  • Always buy sausages with a high meat content. Cook these first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.
  • For the bacon.
  • Choose between back or streaky, smoked or unsmoked bacon; generally, dry-cure has the best flavour. Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven.
  • For the mushrooms.
  • Brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy. (Alternatively, you can slice your mushrooms, as shown in my photo.).
  • For the tomatoes.
  • Cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape.
  • For the fried bread.
  • For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice.
  • For the fried eggs.
  • Break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice.
  • Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup, Worcestershire sauce or brown sauce, and don't forget the toast and marmalade with a pot of good English Breakfast tea.
  • Optional Extras.
  • Black Pudding.
  • Cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy.
  • Baked Beans.
  • Heat up the baked beans in a saucepan and serve on top of the fried bread, or on the side.
  • Fried Potatoes:.
  • Fry the sliced cooked potatoes in a little butter until crispy and golden brown. Season with a little salt and black pepper.

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