Thefullmontyfebfullenglishbreakfast Recipes

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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.

FULL MONTY BREAKFAST



Full Monty Breakfast image

This is the best way to cook a "Full English." Serve it with the HP or tomato ketchup along with a nice cup of tea.

Provided by Jamie Oliver

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1 bunch tomatoes on the vine, stalks removed and the base of each scored
4 field mushrooms, peeled and the base of each trimmed
2 black puddings, sliced
8 sausages
Olive oil
Sea salt and freshly ground black pepper
12 large organic eggs
A splash milk
3 1/2 ounces (110 grams) butter
10 rashers dry cured, smoked back bacon
Good white uncut bread, for toast
HP sauce and tomato ketchup, for serving

Steps:

  • Line up tomatoes in a large roasting tray, scored sides up, with the mushrooms, the black pudding and the sausages. Let everything overlap so that the flavours really get in there. Drizzle with olive oil and sprinkle with some salt and pepper, then place under a preheated medium grill.
  • Prepare the scrambled eggs by whisking with the milk. Melt some butter in a non-stick pan and pour in the eggs. Keep the heat low and gently stir to scramble. Remove the tray from under the grill and drape the bacon across the tomatoes and black pudding. Place back under the grill. When the eggs are just about done, season them and serve on some thick slices of toasted bread with a bit of everything else on your plate too!

FULL MONTY BREAKFAST



Full Monty Breakfast image

Provided by Jamie Oliver

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 bunch tomatoes on the vine, stalks removed and the base of each scored
4 field mushrooms, peeled and the base of each trimmed
2 black puddings, sliced
8 sausages
Olive oil
Sea salt and freshly ground black pepper
12 large organic eggs
A splash milk
3 1/2 ounces (110 grams) butter
10 rashers dry cured, smoked back bacon
Good white uncut bread, for toast
HP sauce and tomato ketchup, for serving

Steps:

  • Line up tomatoes in a large roasting tray, scored sides up, with the mushrooms, the black pudding and the sausages. Let everything overlap so that the flavours really get in there. Drizzle with olive oil and sprinkle with some salt and pepper, then place under a preheated medium grill.
  • Prepare the scrambled eggs by whisking with the milk. Melt some butter in a non-stick pan and pour in the eggs. Keep the heat low and gently stir to scramble. Remove the tray from under the grill and drape the bacon across the tomatoes and black pudding. Place back under the grill. When the eggs are just about done, season them and serve on some thick slices of toasted bread with a bit of everything else on your plate too!

THE ULTIMATE MAKEOVER: FULL ENGLISH BREAKFAST



The ultimate makeover: Full English breakfast image

Angela Nilsen makes a healthier version of an iconic English meal - without losing the nostalgia

Provided by Angela Nilsen

Categories     Breakfast, Brunch

Time 30m

Number Of Ingredients 10

4 rashers good-quality lean unsmoked back bacon
4 brown-cap portabello mushrooms
12-16 cherry tomatoes on the vine, room temperature
6 tsp olive oil
2 slices granary or wholegrain bread , cut on the diagonal
2 good-quality free-range pork sausages , minimum 86% pork
2 free-range, omega-3 rich eggs , room temperature
few drops cider vinegar
2 x 100ml / 3.5 fl oz glasses freshly-squeezed orange juice , plus 1 orange cut into wedges
handful fresh blueberries (about 50g/2oz)

Steps:

  • Lay the bacon, mushrooms and tomatoes on a foil-lined tray. Brush the tops of the mushrooms with 3 tsp of the oil and both sides of the bread with the remaining oil. Set aside. Heat the grill to very hot. Lay the sausages on a small foil-lined tray (best not to prick good-quality sausages or they may lose moisture). Grill for about 10 mins until cooked, turning occasionally.
  • Meanwhile, three-quarters fill a small pan, and a wide, deep sauté pan with water. Bring both to the boil. Lower an egg into the small pan and remove after 30 secs. Crack the egg into a cup. Add vinegar to the larger pan then, using a wire whisk, swirl the water around to create a whirlpool. Remove the whisk and slowly tip the egg into the centre of the whirlpool (see top picture). When the water comes back to the boil, remove the pan from the heat, cover and leave for 3 mins, then remove the egg. Place in a bowl of warm water while you cook the other egg - or cook both eggs an hour ahead, leave in a bowl of iced water, then reheat for 1½ mins in simmering water before serving.
  • Meanwhile heat a griddle pan to very hot. Place the tomatoes, bacon and mushrooms under the grill for 3-4 mins without turning. At the same time, lay the bread on the griddle pan, cook until crisp, about 1 min each side. Drain everything on kitchen paper.
  • Remove the eggs with a slotted spoon and drain briefly on a cloth. Arrange everything on a plate and serve with the juice and fruit.

Nutrition Facts : Calories 618 calories, Fat 37 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 3.05 milligram of sodium

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