Full English Breakfast Recipe - NYT Cooking

There’s always a night when you want to have breakfast for dinner, and this is how to do it British-style. Drizzled with Worcestershire sauce, the roasted mushroom and tomatoes become especially savory once the eggs are cooked until crisp-edged and runny-yolked, brilliant in the sausage drippings. This recipe works best with pork sausages, which will release a flavorful slick of brawny fat. But novel kinds of sausages — turkey, chicken, plant-based — will also work well. Serve this with plenty of buttered toast, and if you like, baked beans (most authentically, undiluted from a can).

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