One-Tray Full English with Smoky Beans

⏱ 45 min · Serves 2

All the glory of a proper Full English, but the oven does the heavy lifting. Sausages, bacon, tomatoes and mushrooms roast together while a quick pan of smoky beans bubbles alongside — leaving you just one pan to fry the eggs. Weekend sorted.

Per serving: 1080 kcal · 52.0g protein · 68.0g carbs · 66.0g fat

Ingredients

• 4 good-quality pork sausages
• 4 rashers smoked back bacon
• 2 ripe tomatoes, halved
• 150g chestnut mushrooms, halved
• 2 tbsp olive oil
• Salt and black pepper
• 2 large eggs
• 1 tbsp butter
• 400g tin haricot or cannellini beans, drained
• 150ml passata
• 1 tsp smoked paprika
• 1 tsp Worcestershire sauce
• 1 tsp dark brown sugar
• 1 tsp red wine vinegar
• 2 thick slices sourdough or white bloomer
• 2 slices black pudding (optional)

Method

1. Heat the oven to 200C fan / 220C conventional. Put the sausages on a large baking tray with 1 tbsp oil and roast for 15 minutes.
2. Turn the sausages, then add the tomatoes (cut side up), mushrooms and remaining oil to the tray. Season well and roast for another 10 minutes.
3. Add the bacon rashers and black pudding, if using, tucking them into any gaps. Roast for a final 8-10 minutes until the bacon is crisp at the edges and everything is golden.
4. Meanwhile, make the beans: tip the passata, smoked paprika, Worcestershire sauce, sugar and vinegar into a small pan. Simmer 3 minutes, then stir in the beans and cook gently for 5-8 minutes until thick and glossy. Season to taste and keep warm.
5. Toast the bread. Melt the butter in a non-stick frying pan over medium heat and fry the eggs to your liking, 2-3 minutes for a set white and runny yolk.
6. Divide everything between two warm plates, spoon the beans alongside (or into a little pot if you're a beans-must-not-touch person) and serve immediately with plenty of tea.