The Best Proper Full English Breakfast from Will Stewart

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Sep 05, 2022

The Best Proper Full English Breakfast from Will Stewart

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Will Stewart, the winner of My Kitchen Rules and a proper Yorkshireman, has fashioned the perfect recipe for a full English breakfast. Hash browns prepared from scratch, tea spice seasoning, and even black pudding sausage are all included in the dish.

Let’s find out what all the excitement is about, shall we?

The Best Proper Full English Breakfast from Will Stewart | The Carousel

A Proper Full English Breakfast from Will Stewart

Each of the homemade elements in this recipe can use the Yorkshire Tea spice mix for cooking. If you’re not making some of the elements yourself, you can always add the seasoning mix to the store-bought versions. I’ve broken this recipe down to bite-sized chunks, but you can cook pretty much all of this in the same pan by staggering the times of each element as you cook. There’s more to a proper English Breakfast than meets the eye (or stomach).

Overall Ingredients

  • Lots of Yorkshire Tea
  • 6 good quality pork sausages
  • 6 rashes of smoked bacon
  • 1 large black pudding sausage, sliced into rounds
  • 250g punnet Swiss brown mushrooms, halved lengthways
  • 1 tsp tea spice mix
  • House Baked Beans (recipe below)
  • Hashbrowns (Homemade recipe below)
  • 2 vine ripened tomatoes, halved
  • 1⁄2 bunch flat leaf parsley, leaves picked
  • 1⁄2 bunch fresh thyme, leaves picked
  • 4 eggs
  • Butter
  • Olive oil

Tea Spice Mix

  • 3 tea bags, leaves removed, and bag discarded (approx. 1 tbsp)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp celery salt
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder
  • 1/4 tsp cracked black pepper


  1. Preheat the oven to 180 degrees
  1. Spread the tea leaves over a baking tray and roast the tea for 3 minutes. Remove from the oven and allow to cool.
  2. In a bowl, mix together the remaining ingredients and store in an airtight container and set aside.

House baked beans

  • 1 tbsp extra virgin olive oil
  • 1⁄2 brown onion, finely diced
  • 2 garlic cloves, minced
  • 1 tbsp of tomato puree
  • 1 tsp of tea spice mix
  • 1 tbsp of soy sauce
  • 400g of tinned cannellini beans, drained
  • 150g passata


  1. Over a medium heat in a small saucepan and fry the onion and the garlic in the olive oil until they begin to golden. Add in the tea spice mix and cook for a minute before adding the tomato puree, sugar and soy sauce.
  1. Add in the beans and the passata, bring to the boil and simmer for 5 minutes until the sauce thickens.
  2. Taste the beans and add more of the tea spice if you want more flavour.

Simple Homemade Hashbrowns

  • 2 large potatoes
  • 1 egg
  • 2 tbsp plain flour
  • Salt and pepper
  • Vegetable oil


  1. Begin by peeling the potatoes then grating them using a coarse box grater. Put the grated potato into a colander in the sink and press them to remove as much moisture as you can. Then, using a kitchen towel dab the potato to remove any residual moisture.
  1. In a large bowl, mix together the potatoes, egg, flour and season generously with salt and pepper. Mix well with a
  2. Heat some vegetable oil in a fry pan and spoon in heaped tablespoons of the mixture. Press the mixture to your
    desired thickness and fry on each side until golden and crunchy. Cook in batches, keeping the cooked once warm in
    the oven.

Bacon, Sausages, Eggs, Mushrooms and Tomatoes


  1. Melt the butter in a small saucepan and add the freshly picked thyme leaves. Cook the mushrooms for about five minutes until they begin to soften. Set aside.
  1. Heat some oil in a large frying pan and cook the sausages until golden and cooked through – about 15 minutes or
    so. Halfway through the cook, add in the bacon and black pudding discs and fry until golden on each side. Remove
    all of the meat from the pan and set aside.
  2. In the pan, fry the tomato halves face down until they begin to caramelise, then remove from the pan.
  3. Finally, add a touch more oil to the pan and fry the eggs for a couple of minutes for a nice, runny yolk. Season the yolks with a pinch of the tea spice.

To Serve

Arrange all of the elements together on a plate, (you’ll need a large one!!) and serve with either buttered toast or fried bread and of course, a hot mug of tea.

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