They say breakfast is the most important meal of the day, which if you ask me is a little hard to figure out. One thing we can figure out is which breakfast is the best, is it the full English breakfast or is it the American breakfast? Both are great but there can only really be one true winner, let's find out.
American Breakfast Ingredients
1.5 (386g) cups milk
2 cups (300g) all-purpose flour
1/4 cup (62g) granulated sugar
1 tsp (4g) salt
1/4 tsp (1g) baking soda
1 Tbsp (12g) baking powder
2 (21g) Tbsp melted butter
4-8 thick-cut bacon slices
3 russet potatoes, grated
Scrambled Eggs Ingredients:
2 Tbsp butter
Full English Breakfast Ingredients
1.5 cups (350 ml) chicken stock
3/4 cup (180 ml) water
3.5 Tbsp (53 g) dark brown sugar
2.5 Tbsp (35 g) tomato paste
1/3 cup (80 g) ketchup
3 garlic cloves, lightly crushed
2 sprigs of fresh sage
3 cans of dried navy beans
1 Tbsp (14 g) corn starch
1.5 Tbsp (21 g) water
Tomatoes & Mushrooms Ingredients:
2 Tbsp unsalted butter
Extra virgin olive oil
2-3 clusters cherry (or grape) tomatoes
Salt to taste
2-3 sprigs of thyme
English Back Bacon & Sausage Ingredients:
4-5 English back bacon slices
2 Tbsp butter
American Breakfast Methods:
In a small bowl, whisk together egg and milk.
In a separate bowl, whisk and combine all-purpose flour with granulated sugar, salt, baking soda, and baking powder.
Mix the dry ingredients with the wet ingredients while constantly whisking.
While whisking add in melted unsalted butter. Whisk until combined. Rest for 5 minutes.
Preheat a nonstick skillet over medium. Spray with spray oil or unsalted butter.
Once hot spoon ¼” dollops of the pancake batter. Cook for 2-3 minutes or until golden brown on the bottom.
Flip and cook for an additional 2-3 minutes. Repeat with the rest of the batter.
Top with butter and drizzle with maple syrup to serve.
Place 4-8 slices of thick-cut bacon on an aluminum foil-lined baking sheet.
Bake in a cold oven then set the oven to 450F.
Set the timer for 20-25 minutes.
Drain on a paper towel
Wash and peel the russet potatoes.
Using a box grater, grate the potatoes. Place in a large bowl and season with salt and toss together.
Squeeze the potatoes aggressively then rinse under water then drain.
Place into a clean dish towel, wrap it up, and wring out any excess water.
Heat a medium nonstick skillet over medium heat. Add enough vegetable oil to coat the bottom of the pan.
Once the pan is hot, press in the potato mixture making sure it fits the pan edge to edge.
Cook for 3-4 minutes. Flip and cook for another 3-4 minutes.
Season with salt and repeat with remaining potatoes.
Scrambled Eggs Method:
In a medium nonstick skillet, cook the unsalted butter until melted and bubbling.
Crack the eggs into a bowl and whisk together.
Pour eggs into the pan and cook for 2-3 minutes while constantly stirring with a spatula and shaking the pan.
Remove from the heat, season with salt, and an optional twist of black pepper.
Top with thinly sliced chives.
Full English Breakfast Methods:
To a medium saucepan, add in chicken stock, water, dark brown sugar, tomato paste, ketchup, lightly crush garlic cloves, and sprigs of sage.
Set the heat to medium-high and bring to a boil. Once boiling, immediately reduce heat to low and simmer for 12-15 minutes.
Add in the navy beans, and simmer for another 5 minutes.
Separately in a small bowl, combine cornstarch and water. Mix to combine.
Stream and whisk in half of the cornstarch mixture.
If the desired thick consistency is reached, remove and enjoy. If not, add the rest of the cornstarch mixture.
Season to taste with salt and pepper.
Mushrooms & Tomatoes Method:
In a large skillet, add unsalted butter and extra virgin olive oil. Set over medium-high heat and melt the butter just until it begins to bubble.
Cut the stems off all the mushrooms and add to the pan stem-side up.
Add the clusters of tomatoes to the other side of the pan.
Season to taste with salt and optionally add a few sprigs of thyme.
Cook for 3 minutes without moving.
Carefully flip the mushrooms over and cook for another 3 minutes.
English Back Bacon & Sausage Method:
Heat a medium skillet over medium-high and coat the bottom with oil.
Once the pan is ripping hot, add the back bacon and sear for 1-2 minutes. Flip and repeat on the other side.
In the same pan, add in the sausage and sear on all sides for 1 minute. About 5 minutes total.
Heat up a nonstick skillet over medium-high heat. Add in butter and melt until bubbling.
Crack in the eggs and let cook just until the whites are set.
Base the top of the eggs with the melted butter.
Cook until the whites are completely set and the yolks are still runny.
Top with fresh cracked pepper, flaky salt, and thinly sliced chives.