Sheet-Pan Full English Breakfast

I would just do the same thing except in my mama’s 70-year-old cast iron skillet on top of the stove.

Delicious, hearty and easy -- a good way to use up tomatoes and mushrooms. We can quibble about what a true English breakfast is, but the smell of the tomatoes and mushrooms roasting brought me back to bicycle touring the southern English countryside in the mid-'80s and staying at inexpensive B&Bs that offered the full breakfast spread.

450 degrees and olive oil? How do you avoid the smoke?

I stayed at a "guesthouse" in Maidstone, Kent in January of 1991. Having no central heating, the home was frigid, and bathing was a horror, but the classic English breakfast served by the host in a breakfast nook overlooking her lovely garden was a thing of wonder. Being an east coast US guy, breakfasts including tomatoes, beans, and mushrooms was unique, but I will remember those fine meals for the duration... whenever that happens to conclude.

Tomatoes in the oven with oil, salt and pepper. Cook your sausages in a frying pan, when they're halfway browned add in your rashers of bacon (don't use streaky), put sliced mushroom in a separate pan with oil, and season, when you flip your rashers add in your black and white pudding (slice it into inch thick pieces and microwave for 30 seconds, this will soften them up and you just crisp them in the pan). Plate up everything and then fry your eggs to taste, use HP Sauce instead of Worst.

Not a bad attempt, but for a true 'Full English' you would also have (back) bacon, beans (usually Heinz), fried bread (as well as toast), black pudding (blood pudding) and more mushrooms. Eggs are usually fried (sunny side up) but can be poached or scrambled. Optionally you can add 'Bubble and Squeak' (left over mashed potato and greens such as cabbage, brussel sprouts, and any other left over vegetables; fried or baked until golden brown). Then you have the Full Monty :)

We've stopped going to restaurants, so this breakfast felt very nostalgic. Like revisiting our favourite greasy spoon! For 2 people, we kept the proportions the same, but next time I would cut down on the tomatoes, and amp up the mushrooms. Very satisfying.

I lived in Scotland and England for 40 years before moving to the USA. There would always have be English (or danish) bacon, and usually black pudding. In Scotland they would add haggis. But I make this meal for myself a couple of times a week, varies with what’s in the fridge.

while i'm sure it's more authentic, this kind of defeats the idea of streamlining the english breakfast for a single sheet pan meal i'm sure perfect authenticity carries with it some unknowable quality of flavor, but this sheet pan version is delicious in its own way and requires much less work and cleanup

I personally would use canola oil instead of olive for this, and use several frying pans (rather than an oven), with the eggs cooked in the bacon fat. All in all a good recipe, but there are several things different with a true British breakfast. The big difference is the type of bacon, usually back bacon which has far less fat. Another addition which I truly like, but haven't yet seen in the US is a 'black pudding' (similar to a 'blood sausage').

Irish butter and jam for the toast..

me too.

Delicious, easy. Thank you Melissa!

A note on baked beans. There are people who eat them cold from the tin, but I wouldn't describe the method as typically or authentically British. Heat them gently in a pan. Add a dash of Worcestershire sauce. Personally, I sprinkle in a handful of grated cheddar just before serving - not traditional, but quite delicious.

No way would we use lard!