I think there might be some variation across the country of England, but for the most part a Full English breakfasts need:

1. Sausages – I think everyone just goes with whatever sausages they like, but sometimes there are 2-3 kinds on a plate. We went with regular breakfast sausages and we also got a bit of black pudding, which seems like most people insist on having as well.
2. Back Bacon – This isn’t your regular bacon, which is made from pork belly, nope, back bacon is bacon that includes a little bit of the loin, kinda like a super thin pork chop but smoked. From what I can see, this kind of bacon isn’t really crispy.
3. Eggs – Pretty straight forward, all the full English plates I’ve seen have sunny side up eggs.
4. Tomatoes – These guys are cut in half along the equator and then seared in the pan and seasoned with salt and pepper. They aren’t really cooked, just given a little bit of color.
5. Mushrooms – Seems like a take or leave it item, but we’re going all out here so of course mushrooms are needed. They’re cooked in the usual way, nicely browned and caramelized
6. Toast – Don’t call it toast because I’ve seen some internet fights break out about the bread. You can’t just use a toaster and call it a day. The bread has to be FRIED, either with butter or oil.
7. Beans – You have to have beans! I mean, I’ve never really had beans at breakfast, but it’s classic. We went for Heinz because that’s what they do in England and because their teal cans are too cute.

How to prepare the Full English:

1. Warm the beans. Open the can of beans and warm in a small pot over low heat, stirring occasionally.
2. Cook the sausages and bacon. While the beans are warming, cook the sausages over medium to medium low, until browned and cooked through, turning as needed. Push the sausages to one side and add the bacon and fry, flipping as needed.
3. If you’re having black pudding, add it to the pan and fry, flipping once. Keep everything warm in the pan over a low flame.
4. Cook the mushrooms and tomatoes. In another pan, sear the mushrooms until brown and caramelized. Move to one side. Add the tomatoes, cut side down and sear.
5. Fry the bread and cook the eggs. Move the meats from the pan and fry the bread in the drippings until golden and crisp. Cook the eggs in the pan that the mushrooms and tomatoes were in.
6. Plate and enjoy! Scoop the beans in the middle of the plate then add the bacon at 1-2 o’clock, add the sausages at 3 o’clock, then the eggs at 6. If you have blood pudding, pop that on at 8 o’clock and then fill the rest of the plate with the tomatoes at 11 o’clock and the mushrooms at 12. Fried bread can get tucked in wherever or placed on a side plate. Enjoy! Serve with a glass of juice and pot of English tea.