Prep time: 5 minutes
Cooking time: 15 minutes
Fern Britton’s take on a Full English
12 large chestnut mushrooms
A dash of olive oil
1 small garlic clove, chopped
1 sprig of rosemary, finely chopped
4 sausages, Leek and apple are good with this
8 rashers smoked back bacon
Cherry vine tomatoes
1 small handful of chives, finely chopped
Salt and pepper to season
Sprinkle the garlic, rosemary and olive oil over the mushrooms, season and grill them until cooked. Set aside while you grill the sausages and bacon. Add the tomatoes at the end to warm through under the grill.
To poach the eggs, bring a saucepan of water to the boil and add a splash of malt vinegar. Crack the eggs into a small teacup, individually, slowly slide the eggs in. Turn down the water to a gentle simmer. Poach for a couple of minutes then remove and drain on kitchen paper.
Place the mushrooms on the plates and top with the sausage, bacon and poached eggs. Sprinkle with chives and a twist of pepper and serve with the tomatoes