LONDON TRADITIONAL ENGLISH FOOD RECIPIE//2022

LONDON TRADITIONAL FOOD

 Full English Breakfast

A culinary remnant of our Somewhat English Saxon roots, this dish became well known among all financial classes during the Modern Upset. It's a nestle on a plate, ideal for the morning following a major evening out on the town or to set you up for an energy sapping workday. 

LONDON TRADITIONAL ENGLISH FOOD

FULL ENGLISH BREAKFAST

Fried egg, bacon, frankfurter, tomato, mushrooms in a cast iron skillet

Just right eggs, wiener, tomatoes, back bacon, mushrooms, dark pudding and broiled bread

planning time

5 MINUTES

cook time

30 MINUTES

all out time

35 MINUTES

Fixings

1.  1 cup (136 grams) heated beans
2.  4 cuts bacon
3.  4 pork frankfurters
4.  6 ounces (170 grams) mushrooms
5.  2 ready tomatoes, cut down the middle
6.  Little spot of salt
7.  2 cuts dark pudding
8.  2 cuts white bread
9.  4 enormous eggs
10.  Grease or cooking oil of your decision (if necessary)
11. Guidelines
12. Preheat broiler to 200°F/95°C. Place an enormous, ovenproof dish in the broiler to keep warm.
13. To a little pan, add the beans and keep warm over medium low intensity.
14. Heat an enormous skillet over medium intensity add the bacon and wieners. Cook until the bacon is cooked and the wiener sautéed (going to uniformly brown). Move to the dish in the broiler to keep warm.
15. To the fat from the bacon (add fat or oil if necessary). Cook the mushrooms over medium intensity until seared. Tranfer to the stove, keeping the fat in the container.
16. Season the tomatoes with salt and add them tissue down to a similar container. Add the dark pudding and cook each for 2 minutes for every side. Eliminate and move to the dish in the broiler.
17. If necessary, add more grease or oil to the dish over medium high heat.Add the bread to the oil (test it by placing in an edge of bread, in the event that it sizzles, it's prepared) and cook until brilliant brown. Eliminate to a paper towel to deplete.
18. To a similar oil add the eggs and spoon hot oil over the yolks until cooked.
19. Serve every one of the parts on a plate with the bread as an afterthought.