Before you think we have spent too many long hours out in the sun harvesting and have lost our minds, give this a try. If you have never had the pleasure to experience a Full English Breakfast, this is an introduction from our brother-in-law in England. Think brunch, not actual breakfast. Think hearty, rich, savory. There are many versions of a Full English Breakfast, ours comes from just north of London and includes sausage, eggs, toasted bread, and grilled tomatoes. About everything you would want for brunch, however, we left out the blood sausage in ours, but included in the recipe for you if you are daring. 

Enough of each for however many at the table, this is per serving:
 
Pork sausage (English Bangers if you have a source. Or use Italian sausage to keep it dinner style, but breakfast sausage is least preferred) 
English Hash brown (equivalent to our frozen hash brown patties) 
Baked beans (your favorite brand that’s not too sweet) 
Bacon (traditionally smoked back bacon rashers, substitute Canadian bacon if unavailable) 
2 large tomato slices
2-3 Mushrooms
2 eggs
Black pudding (if you are brave and can find it or you can make it)
Toast, either white or brown. 
Salt and pepper
 
Place the sausages on a hot grill (indoor grill or hot pan) and grill for about 15 – 20 minutes, turning frequently, until well browned.

Cook hash browns according to package direction. 

Warm baked beans to serving temperature.

Meanwhile, place the bacon in a dry frying pan and fry for 2- 4 minutes on each side, depending on how crisp you like your bacon. Remove from the frying pan, leave all excess drippings. 

Season mushrooms and tomatoes with salt and pepper and fry hot and quickly 1 – 2 minutes in bacon drippings. 

Fry eggs to your liking in bacon drippings. 

While eggs are frying toast the bread or fry in pan along with eggs and sliced black pudding

Arrange everything on a plate and serve immediately with Cabernet Sauvignon Riserva.