Healthy full English

Plastic free week eggs Madeleine Shaw

Healthy full English


It’s World Egg Day today. To celebrate this amazing day I’ve created this delicious full English recipe for you. Full Englishes don’t have to be greasy or unhealthy it’s just all about using quality ingredients. I’m using Clarence Court Burford Brown eggs which taste so delicious and have that Instagram worthy orange yolk.

Serves 2 Ready in 40 minutes Good For , ,


  1.  In a pot place a tsp of the olive oil and then shallots, fry for 5 minutes
  2. Then add the garlic, a pinch of salt and dried spices, stir for a minute then add the chopped tomatoes, tomato concentrate and butterbeans, cook for 15 minutes and then turn down to a low heat and keep warm while you finish the other components.
  3. Make the sweet potato hash by placing one egg in a bowl and whisk it for 30 seconds, season with salt and pepper, then add in the grated sweet potato, oats until combined well.
  4. Heat a tsp of the oil in a pan to a medium heat, divide the sweet potato mixture into 4 even balls and roll into pattie-like shape. Cook in the oil for 3-4 minutes each side until cooked through. Keep in tin foil to keep warm.
  5. To make the portobello mushrooms add a little oil to a frying pan and place the mushrooms in at a medium heat. Brush with the pesto and cook for 5 minutes turning them over half way through.
  6. Finally toast the sourdough until golden brown and  in a large frying pan – fry off the 4 remaining eggs in a little olive oil. Cook them sunny side up for 2-3 minutes until the white is cooked through but the yolk is still a little runny. Season the eggs with salt and plate everything together and enjoy!
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