Full English Fry-Up with Black Pudding and Beans

What you need

• 4 pork sausages
• 4 slices back bacon, rashers
• 100 g (3.5 oz) black pudding, cut into 4 slices
• 2 tomatoes, halved
• 150 g (5 oz) mushrooms, button or chestnut, halved if large
• 1 can baked beans, about 400 g
• 4 eggs
• 2 slices bread, thick-cut
• 20 g (1 1/2 tbsp) butter
• 1 tbsp vegetable oil
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Heat the oven to 100 °C (200 °F) and put 2 plates and a baking tray in to warm.

2. 2

   Heat the oil in a large frying pan over medium heat. Fry the sausages, turning often, until browned all over and cooked through, 12-15 min. They should read 71 °C (160 °F) inside.

3. 3

   Move the sausages to the warm tray in the oven.

4. 4

   Lay the bacon in the same pan and fry until the fat turns golden and the edges crisp, 3-4 min per side. Add it to the tray.

5. 5

   Fry the black pudding slices in the bacon fat until crisp on both sides, about 2 min per side, then add them to the tray.

6. 6

   Put the tomatoes cut side down in the pan with the mushrooms, season with salt and pepper and cook until the tomatoes soften and the mushrooms are golden, 5-6 min. Move them to the tray.

7. 7

   Meanwhile, warm the baked beans in a small pan over low heat, stirring now and then, until they just start to bubble.

8. 8

   Toast the bread and spread it with half the butter.

9. 9

   Wipe out the frying pan, melt the remaining butter over medium-low heat and crack in the eggs.

10. 10

    Fry the eggs, spooning the hot butter over the tops, until the whites are set and the yolks still soft, 3-4 min. Cook longer for firm yolks.

11. 11

    Share everything between the warm plates and serve with the toast on the side.

Imported from victoriahaneveer.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.