How To Quickly Make A ‘Full English’ Breakfast

How To Quickly Make A ‘Full English’ Breakfast

Aussies are very good at breakfast and brunch, but a ‘Full English’ has no peer. Beyond fried bread — which is way better than toast — the incorporation of umami-rich mushrooms and sweet, incidentally good-for-you tomatoes make it a meal to be reckoned with. Here’s how to make your own.

[referenced url=”” thumb=”” title=”Celebrate The Royal Wedding With This Full English Casserole” excerpt=”Hello and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as tasty casserole creations. This week we’re taking a very British thing — the “fry up” or “full English” — and putting a spin on it by turning it into a casserole.”]

I love to start my day on a note of smug satisfaction, and mushrooms and tomatoes are a great way to lighten up and (healthfully) diversify the classic bacon and egg lineup. Plus, there are a lot of different ways you can prepare each.

On the stove

After you’re done cooking your bacon and/or sausage (and frying your bread in the fat), you can add a little butter to that same pan, then fry the mushrooms until they are golden brown and crispy on the edges. Any mushroom is a good candidate for this.

Then, take a halved tomato, season it with salt and pepper, and plop it cut-side-down in the pan. Cook for a couple of minutes, give the halves a flip, and cook for a couple more, until the tomato is soft and slightly caramelised but still holds it shape.

In the oven

Roasting vegetables may not seem like a typical morning activity, but it should be, particularly on chilly, leisurely mornings. Just toss a couple handfuls of small (or torn) mushrooms and an equal amount of halved cherry tomatoes with olive oil, salt, and pepper, then roast them on a sheet pan in a single layer at 190 degrees Celsius for half an hour. Season with a little malt vinegar and enjoy alongside eggs and toast. If you wish to enjoy this comforting side during a hectic week day, roast a big batch on the weekend and reheat in the toaster oven as needed.

In a salad

Somewhat surprisingly, I am a huge champion of the breakfast salad, and marinated, crispy mushrooms are perfectly at-home in a bowl of ante meridian greenery. Just marinate them for about half an hour in a tasty vinaigrette or brine, then fry until they are deeply crispy. Throw on top of your salad, along with a poached egg and fried-bread croutons.

As for the tomatoes, keep ‘em raw here. A raw cherry tomato is pretty good all year round, and they require literally no prep work. (Unless you decide to go the peeled route, which I would not fault you for.)

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