This is a mini english breakfast bowl, but when using the right good, quality ingredients, it’s surprising at how filling a bowl like this can be. Sausage, Bacon, Egg Tomato and Sourdough Toast.
If you were to go to a greasy cafe in the UK for a full English breakfast, the likelihood is that you’ll get pretty low quality ingredients on your breakfast, and for me it doesn’t tend to be as filling as when you’re using the finest quality.
I love a dirty breakfast as much as your average bricklayer, but whilst I wouldn’t label myself as a food snob, I have expectations when it comes to putting something in my body, especially when I’m paying for it.
Picking Good Sausages:
Let’s take your sausages for example. Most basic quality sausages tend to contain around 60/70% pork, and made up of water, additives, preservatives etc. For example. A Richmond Thick Pork Sausage contains just 42% Pork. The main ingredients are below or here:
Pork (42%), Water, Pork Fat (10%), Rusk (Wheat), Potato Starch, Soya Protein Concentrate before going on to list a number of things I can’t quite pronounce unfortunately. These are usually preservatives
Most people tend to have 2 pork sausages on a large full English breakfast, but using good quality ingredients you will only need half as much.
In the picture above, I used a Marks and Spencer outdoor bred, 100% pork sausage. The ingredients in these is as follows:
Pork (90%) Water, gluten free crumb, chickpea flour, cornflour etc etc. Yes there are preservatives in the M&S Sausages but 90% pork in comparison to
I bought these with a pack of dry cured smoked streaky bacon as they were 2 for £5. Considering a pack of 8 Richmond Sausages is £2 from Sainsbury’s, I’d much rather go for the the more expensive version, knowing they contain more meat and that they’re a lot more filling.
Don’t get me wrong I’ve got nothing against Richmond, but 42% Pork is ludicrous given it’s probably the UK’s best selling sausage. Speaks volumes.
Did you know, that by law in the UK, for you to label food as a Pork Sausage it has to contain a minimum of 42% of Pork? I’ll just leave that there.
Oh and Richmond, you know where you can shove your sausages…..
Anyway, for this recipe I used decent ingredients not cheap, barely legal processed meat. You don’t have to use M&S, but next time you’re buying sausages in a packet, why don’t you check to see how much pork they contain? I always tend to go for 90% minimum, so these M&S bangers only just made the cut.
Ingredients for a Mini English Breakfast Bowl:
- 1 M&S Outdoor bred pork sausage
- 2 M&S Rashers of outdoor bred smoked streaky bacon
- 1 Large free range egg
- 1/2 A tomato
- 1 Slice of sourdough (I used 2 small crusts)
It’s easy to make a Mini English Breakfast bowl:
- First of all preheat the oven to 180C/360F and place the sausages in a roasting tray. I like mine pretty well done and leave them in for about 45 minutes.
- After 10 mins of the sausages being in the oven, grill the bacon on a medium heat with half a tomato for around 15 mins turning occasionally.
- Now fry the egg. I use a small egg frying pan to make sure that it keeps shape.
- I always grill the sourdough last, as the amount of times I’ve forgotten and burnt it I’ve lost count.
- Serve – if you’re a brit then you have to serve with HP sauce or it’s not really a full english.
Thanks for reading my post, we have loads more content coming out over the next few days as we’ve certainly been busy in the kitchen.
We’ve also made a few tweaks to the site – have a look around and if there’s anything that needs improving could you let us know?” 🙂
- Everything in Stir Fry Recipe
- Homemade Wagamama’s Chicken Ramen Bowl
- Chocolate Tahini Banana Bread
- Steak Sandwich with Red Onion & Mustard Mayonnaise
- Crab Linguine
Thanks for reading this – We’re a group of friends who have a passion food and have recently entered the world of food blogging. Currently furloughed from our day jobs, we decided to utilise the time we have, staying at home and creating as many recipes as we can to share with you.
What’s unique about’s Ped’s Kitchen is that it initially started with me, Ped. I’ve always had a passion for food and enjoyed the presentation and photography side too. I’d decided to set up a blog last year. It was difficult maintaining it on my own, and it felt like a relatively lonely experience. I wanted someone to share my ideas with. Fast forward 6 months and I’m sharing the blog with my good friends Tom and Bex.
Please check out my Working From Home Breakfast post too.