Full Breakfast Fry-Up Plate
Browned sausages, bacon, buttery mushrooms, roasted cherry tomatoes, beans, fried eggs and grilled toast, all landing hot at the same moment. The trick is using the oven as a staging area so the stovetop never gets crowded. Save it for a lazy weekend and a large pot of tea.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 2
- Level
- Medium
- Cuisine
- British
Method
Step 1: Heat the oven to 400F. Toss the cherry tomatoes with 1 teaspoon of oil and a pinch of salt on one end of a rimmed baking sheet and lay the sausages on the other end.
Step 2: Roast for 25 minutes, turning the sausages halfway, until the sausages are browned all over and the tomato skins have split and wrinkled.
Step 3: Meanwhile, fry the bacon in a large skillet over medium heat until crisp at the edges, about 8 minutes. Add it to the baking sheet in the oven to keep warm, leaving the fat in the pan.
Step 4: Add 1 tablespoon of butter and the thyme to the bacon fat and raise the heat to medium-high. Add the mushrooms cut side down and cook without moving for 4 minutes, then toss and cook 2 minutes more, until browned and glossy. Season and move to the oven.
Step 5: Warm the beans in a small saucepan over low heat, stirring occasionally so they do not catch on the bottom.
Step 6: Brush the bread with the remaining butter, melted, and grill in a ridged grill pan over medium-high heat until charred in stripes, about 2 minutes per side.
Step 7: Wipe the skillet, add the remaining oil over medium heat and fry the eggs for about 3 minutes, basting with oil until the whites set. Plate everything together, with the beans in a small cup to keep the toast crisp.
Kitchen note
Roasting the sausages instead of pan-frying them browns them evenly without splitting, and frees the burner for the mushrooms and eggs, which really do need last-minute attention.
Easy swap
Add slices of black pudding to the baking sheet for the last 10 minutes for a more traditional plate.

