Ingredients:

  • 2 slices Sourdough Bread (about ½ inch thick, US: 4 ounces, Metric: 113 grams)
  • 2 slices Back Bacon (streaky bacon can be substituted, US: 2 ounces, Metric: 57 grams)
  • 1 Cumberland Sausage (or other high-quality pork sausage, US: 3 ounces, Metric: 85 grams)
  • 1 Large Egg (US: 2 ounces, Metric: 57 grams)
  • ½ Tomato, sliced (US: 2 ounces, Metric: 57 grams)
  • 50g Chestnut Mushrooms, sliced (US: 1.75 ounces, Metric: 50 grams)
  • 1 tablespoon Unsalted Butter (US: 0.5 ounces, Metric: 14 grams)
  • 1 tablespoon Olive Oil (US: 0.5 fluid ounces, Metric: 15 ml)
  • 1 tablespoon Baked Beans (optional, US: 0.5 ounces, Metric: 14 grams)
  • Salt and Black Pepper to taste

Instructions:

  1. Fry the bacon in a large frying pan over medium heat until crispy. Set aside.
  2. Cook the sausage in the same pan (after draining some bacon fat if necessary) until browned and cooked through. Set aside.
  3. In the same pan, add a little more olive oil if needed and sauté the sliced tomatoes and mushrooms until softened and lightly browned. Season with salt and pepper. Set aside.
  4. Melt butter in a small frying pan (or use an egg ring for a perfectly round egg). Fry the egg to your liking – runny yolk is ideal! Season with salt and pepper.
  5. Toast the sourdough slices to your desired level of golden brown.
  6. Spread baked beans (if using) on one slice of toast. Layer the bacon, sausage, grilled tomato and mushrooms, and fried egg on top. Top with the second slice of toast.
  7. Serve Immediately. Enjoy your magnificent Full English Breakfast Sandwich Supreme!