Of course, the great British breakfast has not risen to fame for nothing. There is a combination of flavours going on here that is worth digging into (metaphorically and literally speaking). The trio of tomato, mushroom and egg – they just have awesome chemistry.
To me, the weakest member of the Full English ensemble is the sausage, which is often fatty and insipid. So I’ve sacked the dull sausage and added to the ensemble a bit of Spanish fireworks in the form of chorizo.
To enhance the flavour of the tomatoes I sprinkle them with a bit of sugar before they go to roast in the oven. And don’t forget to serve this with heaps of toast on the side, or you’ll miss out on the best part: Mopping up leftover sauces with your granary toast. If anything, that will make you sing for Britain.
Tip: For a vegetarian version, swap the chorizo for sweet and spicy piquillo peppers (roast with the tomatoes)
1 egg (free-range)
30 g cooking chorizo sausage
a punnet of small tomatoes
a few sprigs of rosemary
1 teaspoon sugar
salt and pepper
1 tablespoon olive oil
1. Preheat the oven to 200 degrees celsius. Halve the tomatoes and place them in an ovenproof dish. Toss with olive oil, salt, pepper and sugar. Transfer to the oven and roast for about 10 minutes.
2. Meanwhile, slice the mushrooms and give them a good grind of salt and pepper. Cut the chorizo into slices and pluck the rosemary. After its 10 minutes, add the mushrooms, chorizo and rosemary to the roasting tomatoes, giving everything a good stir. Return to the oven for another 10-15 minutes.
3. Toast the bread and poach the egg. Serve the roasted veg and chorizo with the poached egg on top.