Thirty-one days. Thirty-one egg recipes. From The Motherboard Benedict to The Marmite Scramble, we’ve covered British pub gardens, railway buffets, curry houses, bingo halls, working men’s clubs, and even the British Library. I’ve never been more proud of anything — and I’ve certainly never written about eggs before, so that’s progress.
This is the last Kev’s Daily Egg. Not because the egg has lost its magic — it’s the most versatile ingredient in any kitchen, British or otherwise — but because Steve’s decided it’s time for a change of pace. So for the final episode, we’re going full circle: a proper Full English-style egg dish that’s had enough love put into it to do thirty-one days of recipes proud.
This isn’t the lazy fry-up you get at a greasy spoon at 3am after a night out. This is a composed Full English egg plate — everything done right, nothing rushed, and with a black pudding twist that actually elevates the whole thing. A fitting finale.
Ingredients
- 4 large eggs, fried (two) and scrambled (two)
- 4 thick-cut back bacon rashers (proper streaky is cheating)
- 2 slices black pudding, cut diagonally
- 2 large mushrooms, halved
- 1 onion, sliced into rings
- 2 tomato slices
- 2 baked beans (heinz or face the music)
- 2 thick slices sourdough, toasted
- 1 knob butter (cold, not the spreadable rubbish)
- 1 tbsp dripping or goose fat (for the mushrooms and onion)
- Pinch of smoked paprika
- Handful of fresh parsley, chopped
- Salt and black pepper to taste
- Brown sauce (for the brave)
Method
- Start the bacon: Lay the rashers flat in a cold frying pan, then turn the heat to medium-low. This renders the fat slowly — you want crispy bacon, not tyre rubber. Cook for 6-8 minutes, turning halfway. Remove and keep warm.
- Black pudding: In the same pan (don’t wash it — that fat is flavour), cook the black pudding slices for 2-3 minutes each side until they develop a proper crust. They should be warm through, not crispy. Remove.
- Mushrooms and onion: Add the dripping or goose fat to the pan. Cook the mushroom halves cut-side down for 3-4 minutes until golden. Flip, add the onion rings, and cook until the onion is soft and caramelised at the edges. A pinch of smoked paprika at this stage adds a lovely smokiness. Set aside.
- Tomatoes: Quick-fry the tomato slices for 1 minute per side. They need to look presentable, not charred.
- The fried eggs: Add a knob of butter to the pan. Crack the eggs in, baste with the foaming butter, and cook to your preference. For a finale like this, go soft — the yolk is the sauce.
- The scrambled eggs: In a separate pan, melt butter over low heat. Add the eggs and stir slowly with a wooden spoon. This is the technique debate settled: low heat, constant stirring, remove from heat while still slightly wet. They’ll carry-cook. Season at the end, not the beginning.
- Baked beans: Warming tin beans in a pan with a pinch of sugar and black pepper. Yes, really. It makes a difference.
- Toast: Proper sourdough, toasted until golden. Butter while it’s still hot enough to make your fingers hurt.
- Plate it: Arrange everything with some pride. Bacon and black pudding at the top, mushrooms and onion in the middle, tomatoes beside, beans in their own little corner, the two fried eggs and a generous helping of scrambled on top. Scatter with parsley. Brown sauce on the side.
A fitting finale to 31 days of egg obsession. Thank you to everyone who’s read, chuckled, or actually cooked something. The egg lives on — it always does — but Kev’s Daily Egg has reached its natural conclusion. Until the next thing, then.
