fry up

Cut down on the washing up by cooking everything in the oven with this no-fuss 'fry-up' of bacon, black pudding and eggs

Big Breakfast With Asparagus

rashers streaky dry-cured bacon

black pudding

asparagusspears (after snapping off woody ends)

sunflower oil

eggs

Big breakfast with asparagus

Heat oven to 220C/200C fan/gas 7. Arrange the bacon and black pudding in a shallow roasting tin that’s large enough for all the ingredients to fit snugly. Roast for 10 mins until the bacon is starting to crisp up, then turn over the bacon and black pudding and cook for another 5 mins.

Toss the asparagus in the oil and season, then add to the tin in bunches. Roast for another 5 mins, then remove from the oven and turn the asparagus, leaving 2 holes for the eggs. Crack an egg into each gap and put back in the oven for 4-5 mins until the whites are just set but the yolks are still runny. Serve immediately, straight from the tin, with toast and your choice of sauce.

Satisfy your hunger with this fresh and easy vegetarian supper, or brunch if you prefer

One-pan summer eggs

olive oil

courgettes (about 2 large ones), chopped into small chunks

200 grams/7 ounces pack cherry tomatoes

garlic

few basil leaves

Heat the oil in a non-stick frying pan, then add the courgettes. Fry for 5 mins, stirring every so often until they start to soften, add the tomatoes and garlic, then cook for a few mins more. Stir in a little seasoning, then make two gaps in the mix and crack in the eggs. Cover the pan with a lid or a sheet of foil, then cook for 2-3 mins until the eggs are done to your liking. Scatter over a few basil leaves and serve with crusty bread.

Set yourself up for the day with a filling breakfast bap that features sausages, chips, bacon, beans and an egg to give you a big energy boost

The Great British breakfast bap

pork sausages

frozen chips

rashers smoked back bacon

floury soft white baps

can baked beans

butter

Heat oven to 220C/200C fan/gas 7. Use 1 tbsp of the oil to lightly grease a large, shallow roasting tin. Scatter the chips over two-thirds of the tin and line the sausages up on the other third. Cook for 20 mins, then toss the chips around, turn the sausages and return to the oven 10 mins more until the chips are golden and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.

Five mins before the bacon is ready, heat the remaining 1 tbsp of oil in a frying pan and fry the eggs however you like them. Heat the beans in a saucepan or in a microwave.

Split the baps so they are still hinged at one edge. Butter and sauce as you like, split each sausage lengthways and, building from the bottom up, layer the chips, sausage, bacon and egg. Present the bap open for extra sauce and to keep the yolk intact. Serve small pots of beans on the side for dipping and spooning over.

Full English breakfasts differ greatly from person-to-person, but this recipe will help you to cook a decent fry up at home, using simple ingredients and tips to elevate each element.

Full English Breakfast

4-6 rashers smoked streaky bacon

2-4 large (free-range eggs)

tomato

browns

mushrooms

beans

bread (I

Neutral cooking oil (for frying)

Extra virgin olive oil (a splash (for fried bread))

Salt

black pepper

Pre-heat the oven to 220C/Fan 200C/Gas 7.

Add a drizzle of neutral oil to a large frying pan and heat until shimmering. Prick the sausages with a fork, skewer, or cocktail stick and add to the pan. Fry over medium-high heat, turning often, until all sides are golden brown. This should take up to 5 minutes.

Once browned, transfer the sausages to an oven tray or roasting dish and place in the oven to finish cooking. Cook for 15-20 minutes until they reach your preferred level of ‘doneness’. Check the sausages and turn at least once while in the oven.

In the pan used to sear the sausages, add the black pudding and cook over a low-medium heat for 2-3 minutes.

In a separate pan (ideally a cast iron skillet), add the bacon and cook over a very low heat to render the fat. Turn often.

After 2-3 minutes, turn the black pudding over and also add the tomatoes to the pan, cut-side down. Season with salt and pepper.

Once the bacon has been cooking for 2-3 minutes, increase the heat and cook to your desired level of crispiness. Once cooked, drain on a sheet of kitchen roll.

While the bacon is finishing, add the baked beans to a small saucepan, season with salt, and cook over low heat, stirring occasionally until the sauce thickens.

In another small saucepan, heat a drizzle of neutral cooking oil until shimmering and add the chopped mushrooms along with a generous pinch of salt. Cook over a high heat, stirring often.

Once the bacon is cooked, fry the hash browns in the rendered bacon fat for 3-4 minutes on each side, until golden.

While the hash browns are frying, remove the black pudding and tomato from the pan and drain with the bacon. Crack the eggs into the pan and cook slowly, basting occasionally to help the top layer of the egg cook.

When the hash browns are cooked, remove from the pan, drain and add a generous glug of extra virgin olive oil to the pan, heat for a few moments, then add two slices of bread, cut into triangular halves, and fry for 1-2 minutes until golden on both sides. While the bread is frying (in batches, if need be) toast the rest of the bread.

Remove the sausages from the oven and plate alongside the bacon, black pudding, tomato, and egg. Then use the mushrooms and hash browns as a slight border to separate the beans from the egg, if desired.

Create a potato hash with a difference. The addition of cabbage ramps up the texture and nutrition, and swap bacon for leaner fish

Poached eggs with smoked salmon and bubble & squeak

tbsp rapeseed oil

white cabbage

spring onions

whole new potato

tbsp snipped chives

smoked salmon

Cook the potatoes in a pan of boiling water until tender, then drain.

Heat the oil in a non-stick frying pan or wok. Sweat the cabbage and the spring onions in the pan for a couple of mins. Meanwhile, chop and squash the potatoes roughly, then add to the pan along with the chives. Cook for 4-5 mins, flip it over (don’t worry if it breaks) and cook for a further 4-5 mins.

Meanwhile, bring a small pan of water to a rolling boil, then reduce the heat so it is just simmering. Crack the eggs into the pan and simmer for about 3 mins until the whites are cooked and the yolk is just beginning to set. Remove with a slotted spoon and drain on kitchen paper.

To serve, divide the bubble & squeak between 2 plates, place the smoked salmon and poached eggs on top and grind over a little black pepper, to taste.

Try this vegan take on the classic English breakfast that boasts vegan sausages with hash browns, mushrooms, tomatoes, scrambled tofu and baked beans

Vegan fry-up

potato,

peanut butter

cherry tomatoes

maple syrup

soy sauce

¼ tsp smoked paprika

Portobello mushroom, sliced

pack silken tofu

yeast

turmeric

garlic, crushed

vegan sausages (we used Dee’s leek & onion)

x 200 grams can baked beans

Cook the potato whole in a large pan of water, boil for 10 mins then drain and allow to cool. Peel the skin away then coarsely grate. Mix with the peanut butter and season well. Set aside in the fridge until needed.

Heat oven to 200C/180C fan/gas 6. Put the cherry tomatoes onto a baking tray, drizzle with 2 tsp sunflower oil, season and bake for 30 mins or until the skins have blistered and start to char. Cook the beans and sausages following the instructions on the pack so they're ready to serve at the same time as the scrambled tofu.

Meanwhile, mix the maple syrup, soy sauce and ¼ tsp smoked paprika together in a large bowl, add the sliced mushroom and toss to coat in the mixture. Leave to stand while you pour 2 tsp sunflower oil into a non-stick frying pan and bring it up to a medium high heat. Fry the mushroom until just starting to turn golden but not charred. Scoop onto a plate and keep warm until serving.

Put 1 tbsp oil into the frying pan and add spoonfuls of the potato mixture – you should get about 4. Fry for 3-4 mins each side then drain onto kitchen paper.

Crumble the tofu into your frying pan and sprinkle over the remaining ingredients and a good pinch of salt and pepper. If the pan looks a little dry add a splash more oil. Fry for 3-4 mins or until the tofu is broken into pieces, well coated in the seasoning and hot through.

Divide everything between 2 plates and serve with a hot mug of tea made using soy milk.

One that dads will love! This any-time meal is perfect with a helping of baked beans

Healthy egg & chips

potatoes

shallots sliced

oregano

small mushroom

Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for 40-45 mins (or until starting to go brown), add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.

Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.

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Top Tags

Big Breakfast With Asparagus

One-pan summer eggs

The Great British breakfast bap

Full English Breakfast

Poached eggs with smoked salmon and...

Vegan fry-up

Healthy egg & chips

Top 7 fry up recipes from across the web

The most viewed fry up recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Big Breakfast With Asparagus

One-pan summer eggs

The Great British breakfast bap

Full English Breakfast

Poached eggs with smoked salmon and...

Vegan fry-up

Healthy egg & chips

The most viewed fry up recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine