Set yourself up for the day with a filling breakfast bap that features sausages, chips, bacon, beans and an egg to give you a big energy boost.
Or Do You Fancy a Full English?
The full English breakfast is among the most internationally recognised British dishes along with bangers and mash, toad in the hole, shepherd’s pie, fish and chips, roast beef, Sunday roast, cream tea and Christmas dinner.
The fried breakfast became popular in Great Britain and Ireland during the Victorian era. Cookbooks were important in fixing the ingredients of a full breakfast during this time, and the full breakfast appeared in the best-selling Isabella Beeton’s Book of Household Management (1861).
The rising popularity of breakfast was closely tied to the rise of tea as a popular morning drink.
What’s a Bap?
A bap to is a slightly larger, soft and flatter roll, generally used for a burger and it doesn’t have a crust so the flavour is different. Baps are paler, more golden, and they’ve got an enriched dough with milk and fat to make it softer.
Breakfast on the Move
Think of a breakfast sandwich, bap, roll or even a baguette as a cut-down portable version of a full English. Very handy if like a lot of tradespeople you want to eat on the move. Mind you, trying not to drip egg yolk and brown sauce or ketchup down your trousers is almost impossible!
The Great British Breakfast Bap
Ingredients
- 2 tbsp sunflower oil
- 4 pork sausages
- 3 handfuls frozen chips
- 4 rashers smoked back bacon
- 4 eggs
- 4 large floury soft white baps
- 400 g can baked beans
- butter
- ketchup and brown sauce to serve
Conversions
Instructions
- Heat oven to 220C/200C fan/gas 7. Use 1 tbsp of the oil to lightly grease a large, shallow roasting tin. Scatter the chips over two-thirds of the tin and line the pork sausages up on the other third. Cook for 20 mins, then toss the chips around, turn the sausages and return to the oven 10 mins more until the chips are golden and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.
- Five mins before the bacon is ready, heat the remaining 1 tbsp of oil in a frying pan and fry the eggs however you like them. Heat the beans in a saucepan or in a microwave.
- Split the baps so they are still hinged at one edge. Butter and sauce as you like, split each sausage lengthways and, building from the bottom up, layer the chips, sausage, bacon and egg. Present the bap open for extra sauce and to keep the yolk intact. Serve small pots of beans on the side for dipping and spooning over.
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