Photos by Jamie Plain
Christmas morning calls for two things: a little indulgence and a lot of comfort. On one side of the table, there’s the ultimate hearty fry-up — eggs, sausage, beans, and all the savory fixings to keep you fueled through the unwrapping frenzy. On the other, tender maple scones bring just the right touch of sweetness, perfect with a mug of coffee while the bacon sizzles. Together, they make a breakfast that feels both festive and grounding — the kind of meal that turns a chilly holiday morning into something worth lingering over.
Full English Breakfast
Serves 2 generous plates
(or 3 lighter portions)
ingredients:
4 pork sausages (bangers)
4–6 rashers of bacon (back bacon is traditional; streaky adds extra crispness)
4 eggs (fried is classic, though scrambled is perfectly acceptable)
4 slices black pudding (optional, but traditional)
1 can baked beans
2 tomatoes, halved
1 cup mushrooms, sliced or left whole if small
4 slices bread (toasted or pan-fried)
Butter or oil, for cooking
Salt and pepper, to taste
Optional additions: hash browns, fried onions, or roasted potatoes for a more contemporary twist.
Instructions:
1. Start with the sausages.
Cook the sausages in a large pan over medium heat, turning occasionally until golden brown and fully cooked, about 12–15 minutes. Keep them warm in a low oven while you prepare the other components.
2. Fry the bacon.
Cook the rashers to your preferred crispness, either in the same pan or on a separate griddle. The aroma alone is enough to summon a festive mood.
3. Add black pudding (if using).
Fry slices in a little oil until crisp on the edges, just a few minutes per side. This small addition adds depth and a classic touch to the plate.
4. Warm the beans.
Gently heat the baked beans in a small saucepan over low heat. Stir occasionally, but avoid boiling — they should stay saucy and smooth.
5. Cook the vegetables.
Mushrooms: Sauté in butter until golden and tender.
Tomatoes: Place cut-side down in the pan until lightly caramelized and softened.
6. Fry the eggs.
Sunny-side up is traditional: cook until the whites are set but the yolks remain runny. For scrambled eggs, stir slowly over low heat until soft, creamy curds form.
7. Toast or fry the bread.
Either toast the slices or fry them in the leftover bacon fat until golden and crisp — a small indulgence worth it.
8. Assemble your breakfast.
On warm plates, arrange sausages, bacon, black pudding, eggs, beans, tomatoes, mushrooms, and bread. Include hash browns or other extras if desired. Serve immediately, while everything is at its best.
Serving Suggestion
Pair with strong tea or coffee, and don’t forget a splash of HP Sauce or ketchup if that’s your style. A Full English is a meal to savor slowly — perfect for Christmas morning, a weekend brunch, or any day that calls for a little indulgence and a lot of comfort.
Maple Scones
Servings: 8 scones
Ingredients
For the scones:
2 cups (250g) all-purpose flour
1/4 cup (50g) granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup (115g) unsalted butter,
cold and cubed
2/3 cup (160ml) milk
1 large egg
1 tsp vanilla extract
For the maple drizzle:
1/2 cup (60g) powdered sugar
2–3 tbsp pure maple syrup
1–2 tsp milk (adjust for consistency)
Instructions:
1. Preheat the oven.
Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the butter.
Add cold cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Combine wet ingredients.
In a separate bowl, whisk together milk, egg, and vanilla extract.
5. Form the dough.
Pour the wet ingredients into the dry and stir gently until just combined. Be careful not to overmix—scones should be tender and light.
6. Shape the scones.
Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and place them on the prepared baking sheet.
7. Bake.
Bake for 15–18 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
8. Make the maple drizzle.
While the scones bake, whisk together powdered sugar, maple syrup, and milk until smooth. Adjust the milk to achieve a pourable but not runny consistency.
9. Finish the scones.
Once the scones are slightly cooled, drizzle generously with the maple glaze. The drizzle will set slightly but stay glossy and inviting.
10. Serve warm.
Enjoy fresh from the oven, either on their own or alongside a Full English breakfast for a perfect balance of sweet and savory. OL
