Anne Burrells Full English Breakfast Recipes

ANNE BURRELL'S FULL ENGLISH BREAKFAST

Steps:

• For the tomatoes: Preheat the oven to 400 degrees F.
• Lay the tomato quarters out on a baking sheet and sprinkle generously with salt. Drizzle with olive oil. Roast until golden brown around the edges, about 15 minutes. Set aside until serving.
• Meanwhile, for the bacon and black pudding: Add the bacon to a large skillet and turn the heat to medium. Cook on both sides until the fat is rendered and the bacon is crispy, 3 to 4 minutes per side. Set aside on paper towel-lined plate to drain. Add the black pudding links to the skillet and cook, turning as needed, until heated through and brown on all sides, about 7 minutes. Add to the bacon and reserve until serving. Reserve the skillet with the fat.
• For the mushrooms: Heat the skillet with the fat over medium heat. Add the shallot and a pinch of salt and cook, stirring, until translucent, about 3 minutes. Add the mushrooms in one layer and cook, undisturbed, until browned, about 3 minutes. Turn the mushrooms and add the butter to the skillet. Cook, stirring, until soft, about 3 minutes. Add the chives and toss to combine. Reserve until serving.
• For the poached eggs: Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pot has no more bubbles. Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Remove the eggs with a slotted spoon. (If making ahead of time, transfer the poached eggs to a bowl of cold water to store. When ready to serve, reheat the poaching liquid and warm the eggs through, taking care not to overcook them.)
• To serve: Divide the tomato slices, bacon, black pudding, mushrooms, eggs and toast between two plates. Enjoy!

BREAKFAST POTATOES

Steps:

• Place the potatoes and garlic in a large pot. Cover them with water and season the water generously with salt. Bring to a boil and cook until the potatoes are fork-tender, about 8 minutes. Drain the potatoes and discard the garlic. Let the potatoes cool.
• Put the bacon and 1 tablespoon olive oil in a large cast-iron skillet. Turn the heat to medium and cook, stirring occasionally, until crisp, about 5 minutes. Add the onions, some salt and crushed red pepper and saute until soft, 2 to 3 minutes. Add the bell pepper and continue to cook until beginning to soften, 3 to 4 minutes more. Add the potatoes and cook until crispy, 4 to 5 minutes, adding more olive oil if needed. Season with the seafood seasoning and sprinkle with the chives.

FULL ENGLISH BREAKFAST

Steps:

• Cook the bacon, sausages and mushrooms in a large nonstick skillet over a medium heat, turning occasionally, until well browned, about 8 minutes. Make room in the skillet so the tomatoes can sit directly on its surface and cook for 2 minutes.
• Create 4 "wells" in the skillet around the perimeter and one in the center. Crack the eggs into the wells and tilt the skillet around so the whites go under all the other ingredients. Cook until the eggs just start to set, about 2 minutes. Put the lid on and continue to cook until the eggs are cooked to your desired doneness, 4 to 6 minutes for runny yolks. Season the eggs.
• Meanwhile, make the beans: Combine the beans, tomato sauce and Worcestershire sauce in a saucepan and cook over low heat until the beans are tender and flavors are combined, about 10 minutes.
• For the tea: Put the kettle on, and when it has boiled, pour into a teapot containing 4 English Breakfast tea bags and leave to steep. Put the bread in the toaster. When toasted, cut into triangles. Stand up so the slices stay crisp.
• To serve: Remove the lid from the skillet and tip the breakfast onto a serving board. Sprinkle over the parsley. Put the beans in a pretty bowl or handled cup.
• Arrange the toast on the board. Put ramekins of ketchup, butter, and marmalade on the board. Add some milk to a mug or cup and pour some strong tea from the teapot, then stir.
• Breakfast is served.