We’ve outlined all the ingredients and directions for you to make the perfect Anne Burrell’s Full English Breakfast. This dish qualifies as a Easy level recipe. It should take you about 40 min to make this recipe. The Anne Burrell’s Full English Breakfast recipe should make enough food for 2 servings.
You can add your own personal twist to this Anne Burrell’s Full English Breakfast recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Anne Burrell’s Full English Breakfast recipe.
Ingredients for Anne Burrell’s Full English Breakfast
- 1 Roma tomato, quartered
- Kosher salt
- Olive oil, for drizzling
- 4 strips bacon
- 4 black pudding sausage links
- 1 shallot, minced
- 5 shiitake mushrooms, thinly sliced
- 1 teaspoon unsalted butter, plus more for the toast
- 1 bunch chives, finely chopped
- 1/4 cup white vinegar
- 4 large eggs
- 2 slices rye bread, toasted and buttered
Directions for Anne Burrell’s Full English Breakfast
- For the tomatoes: Preheat the oven to 400 degrees F.
- Lay the tomato quarters out on a baking sheet and sprinkle generously with salt. Drizzle with olive oil. Roast until golden brown around the edges, about 15 minutes. Set aside until serving.
- Meanwhile, for the bacon and black pudding: Add the bacon to a large skillet and turn the heat to medium. Cook on both sides until the fat is rendered and the bacon is crispy, 3 to 4 minutes per side. Set aside on paper towel-lined plate to drain. Add the black pudding links to the skillet and cook, turning as needed, until heated through and brown on all sides, about 7 minutes. Add to the bacon and reserve until serving. Reserve the skillet with the fat.
- For the mushrooms: Heat the skillet with the fat over medium heat. Add the shallot and a pinch of salt and cook, stirring, until translucent, about 3 minutes. Add the mushrooms in one layer and cook, undisturbed, until browned, about 3 minutes. Turn the mushrooms and add the butter to the skillet. Cook, stirring, until soft, about 3 minutes. Add the chives and toss to combine. Reserve until serving.
- For the poached eggs: Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pot has no more bubbles. Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Remove the eggs with a slotted spoon. (If making ahead of time, transfer the poached eggs to a bowl of cold water to store. When ready to serve, reheat the poaching liquid and warm the eggs through, taking care not to overcook them.)
- To serve: Divide the tomato slices, bacon, black pudding, mushrooms, eggs and toast between two plates. Enjoy!
Cookware for your recipe
You will find below are cookware items that could be needed for this Anne Burrell’s Full English Breakfast recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- British
- European Recipes
- Sausage Recipes
- Egg Recipes
- Breakfast – Breakfast is the first meal of the day eaten after waking from the night’s sleep, in the morning. The word in English refers to breaking the fasting period of the previous night. There is a strong likelihood for one or more “typical”, or “traditional”, breakfast menus to exist in most places, but their composition varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast.
