English Breakfast cooked in a 12 inch cast iron skillet
How to cook in cast iron cookware. A classic breakfast cooked in a cast iron skillet.
This English breakfast seems to have lots of parts, but they come together quickly and are mostly cooked in the same pan, the bacon fat, ties all these flavors together. For it to be really classic English breakfast, use English pork sausage called bangers or use pork and leek sausages. Yum!
8 strips of bacon
4 pork sausages
1 can baked beans (16 oz)
1 cup halved button mushrooms
2 large tomatoes, cut into thick slices, or 4 Roma tomatoes, halved
2 tablespoons butter
8 slices bread
Put a platter in the oven, set to 200 degrees F.
Add the bacon, in a single layer, to a 12 inch cast iron skillet. Cook over medium heat, turning a few times until crispy, about 8 minutes. Remove and blot with paper towels. Remove the platter from oven, put bacon on the platter, cover with foil, and return the platter to the oven.
Cook the sausages in the bacon fat, turning frequently. This may take up to 10 minutes. When they’re ready, remove and add to the platter in the oven.
While the sausages cook, heat the baked beans in a small saucepan over low heat.
Cook mushrooms in the remaining fat, until browned, about 4 minutes. Transfer to the platter.
Add tomatoes to the pan, cook until browned, about 2 minutes, then add to the platter in the oven.
In another 12 inch cast iron skillet, over medium heat, melt the butter and fry the bread, cooking 3 minutes per side, adding more butter if needed. The bread should be quite browned and saturated.
Meanwhile, crack the eggs directly into the pan that held the tomatoes and cook until the yolks are set to your preference.
Divide all the components between four warmed plates. Serve with ketchup, if desired.
What do you think of this wonderful breakfast? What are your thoughts? Do you have any recipes we can try and post?
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