A traditional Full English breakfast typically includes eggs, sausage, bacon, baked beans, mushrooms, tomatoes, and sometimes black pudding or fried bread. Each component is cooked to bring out rich, savory flavors. The combination of protein, vegetables, and beans creates a hearty and satisfying meal that’s a staple of British cuisine.
For a classic touch, baked beans provide a familiar sweetness and depth that balances the savory elements of eggs and sausage. The baked bean puree sauce adds flavor without the need for whole beans, making it ideal for those following texture-modified diets.
To achieve a silky, soft egg bake, whisk the eggs thoroughly with milk or cream before baking to create an airy, smooth texture. Baking the eggs in a water bath (placing the baking dish in a larger pan with an inch of water) keeps the heat gentle and even, helping to prevent overcooking and ensuring a custard-like texture. This method allows the eggs to set softly, creating a tender base that holds the flavors of the added ingredients without becoming rubbery.
When using sausages, if you choose link-style breakfast sausages, be sure to remove the skins for a smooth, consistent texture. Removing the skins makes it easier to finely chop or blend the sausage, which is especially important for IDDSI-compliant recipes
Same Recipe, Your Texture
Pureed (IDDSI Level 4)
IDDSI Level 4 Pureed Full English Egg Bake Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish. In a large bowl, whisk together eggs, milk, salt, and pepper until smooth. Pour mixture into baking dish and bake 25–30 minutes until just set. For a custard-like texture, bake in a water bath.
- Heat skillet to medium high heat, add sausage with a splash of water to avoid tough, crispy edges. Once you have cooked for 3-4 minutes, add the mushrooms and tomatoes. Cook until softened and sausage is fully cooked.
- Meanwhile, blend baked beans, broth, and Worcestershire sauce until smooth. Warm gently on the stove.
- Blend the sausage veggie mix with a splash of broth. Blend the cooked eggs with a splash of milk until smooth. Pipe or mold for an inviting presentation and to offer choice of bites.
SLP Notes
Testing Method: This recipe should pass the spoon tilt and fork drip tests defined by the International Dysphagia Diet Standardisation Initiative (IDDSI). The puree should sit in a mound on a spoon, sliding off in one bite when tilted/ lightly flicked, with no thin liquid separating. The puree should sit on top of a fork and should not drip through the fork tines (small “tail” is ok). Adjusting Consistency: If the mixture is too thick, add small amounts of liquid (broth, sauce, milk, or water) one teaspoon at a time. If too thin, add a thickening ingredient such as instant potato flakes, pureed vegetables, or thickener as clinically appropriate. Temperature Caution: The viscosity of purees changes with temperature. Always test after reheating or chilling, as thinner or thicker consistencies may alter the IDDSI level. Storage & Reheating: Refrigerate promptly and reheat gently, stirring between intervals. Always retest consistency before serving.Soft and Bite Sized (IDDSI Level 6)
IDDSI Level 6 Soft & Bite-Sized Full English Egg Bake Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- In a large bowl, whisk together eggs, milk, salt, and pepper until smooth. Stir in chopped mushrooms, tomatoes, and sausage.
- Pour mixture into baking dish and bake 25–30 minutes until just set. For a custard-like texture, bake in a water bath.
- Meanwhile, blend baked beans, broth, and Worcestershire sauce until smooth. Warm gently on the stove.
- Slice egg bake into 15mm portions and serve with baked bean puree over the top. Garnish with herb oil if desired.
SLP Notes
Testing Method: This recipe should pass the spoon tilt and fork drip tests defined by the International Dysphagia Diet Standardisation Initiative (IDDSI). The puree should sit in a mound on a spoon, sliding off in one bite when tilted/ lightly flicked, with no thin liquid separating. The puree should sit on top of a fork and should not drip through the fork tines (small “tail” is ok). Adjusting Consistency: If the mixture is too thick, add small amounts of liquid (broth, sauce, milk, or water) one teaspoon at a time. If too thin, add a thickening ingredient such as instant potato flakes, pureed vegetables, or thickener as clinically appropriate. Temperature Caution: The viscosity of purees changes with temperature. Always test after reheating or chilling, as thinner or thicker consistencies may alter the IDDSI level. Storage & Reheating: Refrigerate promptly and reheat gently, stirring between intervals. Always retest consistency before serving.How do I…
Adjust the macros?
Protein: This dish, due to the meat and egg base, is naturally high in protein. Cottage cheese could be a way to add more creaminess while also adding more protein.
Fat: You can adjust fats up and down by how you choose your dairy, the leanness of meat (turkey and chicken sausages are great swaps to bring it down), ratio of full eggs to egg whites. You could add avocado slices for more healthy fats.
Carbs: The beans’ sugars are the biggest source of carbs. You can find baked beans that use alternative sugars or less sugars, or go for a low-sugar tomato sauce instead.
Make it fit my eating style?
Gluten-Free: Naturally gluten free recipe, so enjoy as written.
Dairy-Free/Vegan: You can really personalize the texture by which type of tofu is used for the base of this recipe. Swap out for plant based milks.
Make low energy shortcuts?
Get Premade: Pasteurized egg whites are a great way to have easily microwavable eggs. Heat spam or fully cooked sausage links with tomato sauce and canned mushrooms.
Single Casserole: You can simply add a can of baked beans to the rest of the ingredients in a greased casserole dish.
Fill Out Your Menu
Finish you evening with an indulgent soft and bite sized salted pretzel fudge bar.
And add this soft and bite sized beef stroganoff for great batch cooking for lunches.
Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.
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