The “full English” is known the world over, and Scotland, Wales and Northern Ireland have their own delicious variations of the fry-up.
Ever-popular with hangover sufferers and holiday makers, the “fry-up” is one British classic that crosses the class divide – you’ll find it in the swankiest of hotels as well as the greasiest of greasy spoons. The basic components include sausage, bacon, eggs, tomato and mushrooms . A full English sometimes also has black pudding, baked beans and fried bread, and a full Scottish might add tattie (potato) scones, haggis and oatcakes. An Ulster fry also features soda bread and potato farls, and the Welsh lineup is completed with laver bread (made from seaweed) and cockles.
- Prep time 5 minutes
- Cooking time 40 minutes
- Total time 45 minutes
- Portion size 4 servings
Preheat the grill (broiler) to medium-high.
Grill the sausages for 15 minutes, turning occasionally, until golden and cooked through. Add the tomatoes, cut side up, and the mushrooms for the last 10 minutes of cooking. Remove from the grill and keep warm in 120°C (250°F) oven.
Heat a large frying pan and add 1 tbsp oil. Add the bacon and fry until crisp and golden on both sides. Remove from the pan and keep warm.
Fry the bread in the pan for 2 to 3 minutes on each side, until golden. Add 1 tbsp oil to the pan, then fry the black pudding for 2 to 3 minutes, until crisp on both sides. Remove from the pan and keep warm.
Place the baked beans in a small saucepan and simmer for 5 minutes. Meanwhile, heat the remaining 1 tbsp oil in a clean large frying pan, then crack in the eggs and fry until the white has just set and the yolks are still slightly runny.
To serve, divide everything between 4 plates. Great with mugs of tea.
Black pudding – blood sausage; sausage made with grains (rice or oatmeal), seasonings and blood (usually pig).
Rashers – slices, as of bacon or ham
Nutritional facts Per serving: about
- Sodium 2500 mg
- Sugars 8.8 g
- Calories 696
- Total fat 38.1 g
- Saturated fat 9.8 g