{"id":691,"date":"2024-09-27T02:51:23","date_gmt":"2024-09-27T02:51:23","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=691"},"modified":"2025-05-23T03:13:54","modified_gmt":"2025-05-23T03:13:54","slug":"full-english-breakfast","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/full-english-breakfast\/","title":{"rendered":"Full English Breakfast"},"content":{"rendered":"\n

Makes 1 plate<\/em><\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

*American substitutes are in brackets []<\/p>\n\n\n\n

2 strips back bacon [classic\/thick cut bacon]
2 slices blood sausage [summer sausage]
1 banger sausage [polish sausage]
2 eggs
1 slice dark rye
1 roma tomato
kosher salt and ground pepper as needed<\/p>\n\n\n\n

Mushrooms<\/strong>
8oz baby bella mushrooms
1tsp lemon juice (1\/2 lemon lightly juiced)
2 cloves garlic
1 tsp thyme
1 tsp parsley
1 tbsp butter
1\/4 cup refined\/pure olive oil<\/p>\n\n\n\n

Beans<\/strong>
1\/2 cup white onion
2 cloves garlic
2 tbsp tomato paste
1 cup chicken stock
1 cup tomato puree
2 tbsp brown sugar
1 tbsp apple cider vinegar
2 tsp molasses
2 cans kidney beans<\/p>\n\n\n\n

<\/p>\n\n\n\n

Procedure<\/h3>\n\n\n\n

Start by bringing a pot of water to a boil. Turn down to medium and simmer mushrooms for 3-5 minutes until they feel spongy but aren’t cooked all the way.<\/p>\n\n\n\n

Immediately add all mushroom ingredients except butter to a bag and marinate for at least 4 hours. <\/p>\n\n\n\n

Cook your bacon in a cast iron pan, making sure your bacon isn’t frozen or cold. If it is, let it warm for about 15 min.<\/p>\n\n\n\n

In a separate stainless steel saucepan, add diced white onion and your preferred neutral oil; saute until translucent.<\/p>\n\n\n\n

Add garlic and tomato paste and saute for another 30 seconds. <\/p>\n\n\n\n

Then, deglaze the pan with chicken stock, and subsequently add remaining bean ingredients.<\/p>\n\n\n\n

Cook for about 20 min.<\/p>\n\n\n\n

Once bacon is finished, cook your sausages and sear your sliced tomatoes and mushrooms in the bacon grease.<\/p>\n\n\n\n

In a separate non-stick pan, cook your eggs to your desired style; I like fried eggs with garlic powder, paprika, salt, and pepper to taste.<\/p>\n\n\n\n

Toast rye in a toaster and top with butter.<\/p>\n\n\n\n

Place all finished products on plate.<\/p>\n\n\n\n

Enjoy!<\/p>\n\n\n\n

\n\n\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

Makes 1 plate Ingredients *American substitutes are in brackets [] 2 strips back bacon [classic\/thick cut bacon]2 slices blood sausage [summer sausage]1 banger sausage [polish sausage]2 eggs1 slice dark rye1 roma tomatokosher salt and ground pepper as needed Mushrooms8oz baby bella mushrooms1tsp lemon juice (1\/2 lemon lightly juiced)2 cloves garlic1 […]<\/p>\n","protected":false},"author":1,"featured_media":700,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56],"tags":[14,68,48,50,16,19,41],"class_list":["post-691","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-english-","tag-bacon","tag-best","tag-breakfast","tag-egg","tag-hearty","tag-pork","tag-vegetables"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/691","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=691"}],"version-history":[{"count":4,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/691\/revisions"}],"predecessor-version":[{"id":701,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/691\/revisions\/701"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/700"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}