By Rethna Eddy ’12

If you have a weekend morning to yourself and need a remedy for the night before, this traditional English Breakfast will fix you right up! I had to make it a couple times when I was in London, and I miss the fried heavenly foods. Hope you find just as much solace as I do in this:

Serving Size: 4

10 bacon strips (or facon “fake bacon”, Try Morningstar); 10 eggs (or egg whites if you are feeling skinny); 4 tablespoons milk; 6 oz of mushrooms; 2 packages of crumpets / English muffins / whole wheat or white toast / French baguette; 6 vine ripened tomatoes cut into slices;

8 links of sausage / vegetarian sausage (Morningstar is a great one);

2 cans of baked beans; 4 yukon gold potatoes, cut into quarters; 1/2 teaspoon tarragon; Malt vinegar; Salt; Pepper; Olive Oil

Fry the bacon in a frying pan with olive oil until crispy. Do the same for the sausage without rinsing the frying pan (you keep more flavor that way). Fry the mushrooms after and add more olive oil as needed. Then add the vine ripened tomato quarters. Bring the potatoes to a boil and throw them in the frying pan next. Add more olive oil as needed and add the tarragon. After removing the sauteed potatoes, add the baked beans from the can into the frying pan and warm them through. Toast the crumpets, English muffins, toast or French bread and set aside. Add more olive oil to a frying pan and in a separate bowl, whisk eggs, salt, pepper, and the milk. Pour into the frying pan (or serve eggs sunny side up). Serve!

To make this a healthier option, use whole wheat toast, vegetarian meat substitues, and add spinach to your scrambled eggs!