Full English-American Breakfast

I don't know if that's scientifically true or not, but it makes me feel like I have less to worry about if I've started my day with a meal that will keep me full until dinner. This is the combination of foods that always feel like home to me, which includes both English and American brekkie staples. This is a crowd pleaser because it's a crowd feeder, and did I mention you can do it all in two pans? I simply love making a breakfast feast like this because this method is probably the easiest way to make breakfast for any size group of people with a TON of options. 

Serves: 6-8
Prep Time: 5 minutes
Total Time: 45 minutes

INGREDIENTS

• 1 pound (450g) thick bacon (the thickest you can find)
• 12 ounces (340g) breakfast sausage links or patties
• 6 large eggs
• 4 tablespoons unsalted butter
• 20 ounces (560g) fresh or frozen hash browns
• Salt and freshly ground black pepper
• Olive oil (optional)
• 6-7 ounces (150-180g) baby bella or button mushrooms, stem removed or trimmed
• 10-11 ounces (283-300g) vine-ripened tomatoes
• 1x 15-ounce (425g) can baked beans (Heinz brand in tomato sauce if you can find it)
• Grated Parmesan and chopped fresh parsley, for garnish

Serve with:

• Toasted bread of choice (I recommend sourdough)
• sliced avocado
• ketchup
• hot sauce
  
  

METHOD

1. In a large skillet over medium-high heat, and working in batches, fry the bacon and sausage for about 10 minutes or until browned and cooked through. (Or toss the bacon in the oven using the handy trick I mentioned on page 48 to save some stovetop space). Transfer to a paper towel-lined plate, cover, and set aside. Save the grease from the meats in the skillet. 

2. Add the eggs to the skillet, and fry for about 5 minutes or to your preferred doneness. Transfer the eggs to a clean plate. (If needed, you can put anything you want to keep warm in the microwave or on a baking sheet in the oven.) 

3. In a second large skillet over low to medium heat, add 2 tablespoons butter along with the hash browns in an even layer and season with salt and pepper. This should be kind of like a potato pancake; you can cut it into four sections and flip over each when it's developed a dark brown color. You're shooting for crispy edges, so check after about 5 minutes and flip after 10 minutes, adding more butter if needed. Cook for 5 to 10 minutes on the other side. Transfer to a plate. 

4. Toast your bread, either in the pan you used for the eggs or in a toaster. (Put your youngest diner to work learning how to toast!) If using the pan method, melt the remaining 2 tablespoons of butter in the pan and then add the bread and toast for 2 to 4 minutes per side. If using a toaster, spread with the remaining 2 tablespoons butter after toasting. 

5. A vegetable-inspired series is needed for all this delicious protein. Dry the pan, and set it over medium heat. Add the olive oil, if using, followed by the mushrooms and tomatoes, and season with salt and pepper. Cook for 5 to 10 minutes. You just want the tomatoes to blister and start to release some of their juices. This can be served in the pan. 

6. Add the baked beans to the skillet, set over medium heat, and cook for 6 to 8 minutes or until warm. You can serve the beans in the skillet, too. Garnish the beans with freshly grated Parmesan and parsley, and serve everything with a side of toast. Enjoy! 
   
   

TIP: For the little kids who want to help prepare this feast, I recommend starting them off toasting and buttering the bread. It sounds silly, but it's extremely helpful and then you don't have to multitask as much.