Sunday, July 21, 2013

One-Pan Full English Fry-up for #SundaySupper

Years ago, I was watching a Jamie Oliver show – one of his very first ones from the era of his second published cookbook – and he was working all night in a friend’s restaurant, baking the bread for the next day.  After putting in some long, hot hours, he started a one-pan fry-up.  It reminded me of our very late dinners (or very early breakfasts) back in Abu Dhabi.  As I mentioned way back in January, we often cooked a full English breakfast at the end of a night out.  It is indeed a delight after a long night out, but they are equally tasty earlier in the evening as an alternative dinner.   This week our Sunday Supper theme, hosted by Conni from The Foodie Army Wife is breakfast for dinner and I must admit, this one is my favorite.  We often have breakfast for dinner and the rest of the family would like pancakes or waffles, and I mostly give in, but this would be my choice every time.

A genuine full English breakfast would also include black pudding, but my local grocery store was out of stock, and baked beans, which are not my favorite.  If my elder daughter and/or husband were in residence, I would have had to add the Heinz baked beans.  They have to be Heinz.  Just so you know.

Also, I’ve made enough for two diners but, in this same pan, I’ve added bacon and sausages enough for four and still have room for four eggs.  Double either the mushrooms or tomatoes (not both) and you’ll be fine.

Ingredients to serve two
2 medium tomatoes
4 medium brown mushrooms
2 rashers or slices back bacon
2 good quality English sausages
Olive oil
2 fresh eggs
Sea salt
Black pepper
Bread for toast, and butter, if desired.

Cut off the stem end of your tomatoes and then cut them in half through the middle, so you see a cross section of the tomato.  Clean your mushrooms and trim the hard stems.

Add your bacon and sausage to a large non-stick skillet.  Cook until the bacon and sausage are both browned.

Drizzle in a little olive oil if the bacon and sausage haven't given off any grease and add in the halved tomatoes, cut side down, and mushrooms and cook until they are also browned and roasty looking. Then turn them over to brown the other side.

Arrange the bacon, sausage, tomato halves and mushrooms evenly around the pan and make spaces for frying your eggs.

Put your bread in the toaster, if serving.

Crack one egg at a time in a small bowl and gently add each to the pan.

Push the button down on the toaster.  Cook your eggs until they are the doneness you desire.  We like runny yellows, so this doesn’t take but a few minutes.  Season the eggs with sea salt and pepper.

Remove the toast from the toaster and butter, if desired.  Serve each person bacon, sausage, tomatoes, mushrooms, an egg and toast.


If you love breakfast for dinner like we do, you’ll want to have a look at all the other lovely Sunday Supper dishes this week.  Breakfast for dinner is the best!

 Sunday Supper Movement

Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!

  • Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZWine Blog

Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here →Sunday Supper Movement.


  1. Funnily enough I am not so sure baked beans are really a traditional part of a full English - though sometimes eaten, I think they are an import to the UK from the USA? We do add in bubble and squeak (thats mashed potato and cabbage mixed up and friend with an egg) and also fried potato (either small slices or mash patties) too.

  2. When I saw your title I remembered the J.O. episode too, I´d always wanted to make it. This is a great ides, so many good things! (to eat, not good for your arteries..ja)

  3. Interesting, Fiona, because I had never heard of baked beans for breakfast until I married my British husband and we went off for holidays to places like the Algarve and Majorca where every restaurant boasted full English breakfasts. Maybe it's a northeast US thing? Down south, we tend to eat barbecue beans, cooked with a spicy sauce. And certainly not for breakfast!

  4. Definitely not good for your arteries, Paula! But it's a tasty once-in-a-while treat. I loved those old Jamie episodes, didn't you?

  5. I have heard of a one pan fry, but never had or knew what all it consisted of; I will need to make this as a "brinner" treat for husband. He will love it!

  6. The English have got it right! And so do you, Stacy =) Your sunny side up fried egg and accoutrement whisper such comfort. I could eat your English fry for breakfast or dinner!

  7. Oh, I used to eat like this at our college caf's Sunday brunch buffet! Such good food!

  8. What a wonderful plate of deliciousness! This is the kind of breakfast that would make my hubby so happy!

  9. This looks even better than you described it. Thanks for sharing Stacy!

  10. This looks like such a delicious breakfast (or dinner)!

  11. Thanks, Martin. Next time we will eat it with a nice Syrah!

  12. Can't go wrong with bacon and sausage as far as I am concerned, Liz. The rest is just icing.

  13. Not so good for you but definitely good food, Sarah. Glad to bring back good memories.

  14. Hope your husband does enjoy it, Nichole. It's one of our favorite meals.

  15. Thanks, Kim. The egg yolks in Dubai are so wonderfully yellow. They just make me happy to fry them.

  16. Black pudding freaks me out and I'm not the biggest fan of baked beans so your English breakfast is perfect exactly as you've prepared it here. I'd gladly polish off that entire plate, Stacy (in part cause I'm a pig but mostly because this is delicious!).

  17. YUM! I love what we call "upside-down" breakfast for dinner! I can't believe you can get all that in one pan!! amazing. One day I will make what my Nannie made me and called a proper English breakfast - it is pretty odd and I'm not sure it's really what people eat over there but I do love them although because it is very different, Mr. Picky Eater won't even look in it's general direction!

  18. Ooh, we love black pud, Nancy. I just try not to think about how it's made. I am delighted that I can buy it now in Dubai (when in stock) because I've been forced to haul it home from holiday in the UK in past years when we've lived elsewhere.

  19. This looks delicious and I love that it only uses one pan. That's my kind of breakfast!

  20. I love this idea. Simple, no fuss, this will definitely be a new go-to for those nights I just can't muster an elaborate meal. Plus, only one dish to clean! HALLELUJAH!

  21. I'd love to see what your Nannie called a proper English breakfast, Kelli. I am most intrigued! I take Mr. Picky Eater's disdain with a a huge rock of salt since I love lots of things you make that he won't eat. :)

  22. I love that you can make this all in one pan! And such great flavor combo...classic!

  23. Thanks, Katie. And as I mentioned, I can crowd the pan to feed more people. The eggs just hold everything together. :)

  24. That's what I'm talking about, Courtney!

  25. Since I am home alone (for once!) tomorrow morning I may just make and post it! :)

  26. They definitely SERVE baked beans here - but I think it's a relatively new addition to breakfast - perhaps because good fresh tomatoes can be hard to get out of season? And they are nicer than canned tomatoes;)

  27. I haven't seen the Jamie Oliver programme, but would be amazed if he used toast
    as part of a classic Full English breakfast as it is completely wrong in this
    main part of the meal, the correct accompaniment ALWAYS being FRIED
    bread. You just finish cooking the meal exactly as shown here and then
    transfer it to a plate and keep it warm for a few moments whilst you add slices
    of bread to the fat left in the pan, press them down (with something like a
    fish slice or spatula) so that they they soak up some of the fat, and then wait
    until they become golden and very crisp. You then serve the fried bread on the
    side of the main plate. Yes, it means even MORE calories, but fried bread is a
    hundred times more delicious than toast - and, as said, is the correct
    accompaniment here.

    Toast is also served as part of a Full English breakfast, but is eaten after this main part of the meal, and is served with butter and (usually/preferably) marmalade or (even) jam or some other kind of fruit preserve.

    And BEFORE the fried part of the meal we have fresh grapefruit segments or fresh fruit juice. Tea or coffee finishes it all off.

    Fighting the Roman invaders off (in 43 BC) and Vikings (789 AD) gave us Brits one hell of an appetite, you see, and it's rather stayed with us.

  28. I bow to your greater knowledge. It has been ages since I saw the Jamie episode but when I enjoyed these breakfasts with English friends in Abu Dhabi, low these many years ago, to the best of my recollection, we did indeed make toast. But I love the idea of fried bread and will definitely try it your way next time! Thank you for taking the time to comment!

  29. Hi Stacy:

    Oh, you are most welcome! Don't get me wrong - toast is perfectly acceptable in place of fried bread, but the latter is the real deal!

    So if you see any hostile-looking Roman legions or Viking hordes heading for your place, you know what to cook. It worked for us………..


  30. Hello again, Stacy:

    Do please forgive my going slightly off-subject, but now I've got hold of you may I please ask you what in the USA a PINT of strawberries (/blueberries, etc.) is? I have collected many hundreds of British cookbooks over the last 40+ years, and they also include many American cookbooks…….. and so, over the years, I've become pretty au fait with USA ingredients and cooking terminology, but PINTS of fruit? That's a bit of a mystery!

    Is a pint of fruit roughly 12 ounces, or something like that? Help me, Stacy, please!

  31. This is a very good question! Actually, I have the very same one for you when I run across a British recipe that calls for a punnet of raspberries or strawberries. I know what a punnet is, having spent much time on your little island (what with being married to a Brit and all) but it seems to me that a punnet of strawberries might well weigh more or less than a punnet of raspberries. Or vice versa. Pint, being a volume measure seems just as inaccurate. Which doesn't really answer your question. All I can tell you is that when I read punnet or pint, I assume the cookbook author wants me to put about one little basket full of fruit, as they come from a supermarket. Does that help at all?

  32. I shall know what to do IMMEDIATELY, if I see the Romans or Vikings headed my way. Thanks for the advice and the laugh. :)

  33. Hi, Stacy:

    Yes, thanks, it does indeed help. I think you are perfectly right in that either
    term must mean one of those little boxes..... As coincidence has it, I have three punnets of strawberries in the 'fridge at the moment, and in your honour I went and weighed the fruit out of one, and it was 454g or one pound in weight.

    We do tend to use weights for everything like that in recipes over here, though. Then there's no guesswork necessary!

  34. That's why I try to put both measures in my ingredients list. Scales are much more accurate than volume measures of dry ingredients. Thanks for weighing the punnet! I am surprised it weighed a whole pound. Like you, I was expecting something closer to 12 oz.

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