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. This egg bake brings these classic ingredients together in a simplified, baked format, offering the same flavors in a comforting, texture-friendly form.
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
Full English Egg Bake with Baked Bean Sauce
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 portions and serve with baked bean puree over the top. Garnish with fresh herbs if desired.
Notes
How do I…
Modify the texture?
Puree: Blend the baked eggs until smooth, adjusting with a small amount of milk if needed to reach a thick, spoonable consistency. Use the baked bean puree to garnish.
Minced and Moist: Finely mince the egg bake and mix with the baked bean puree.
Soft and Bite sized: This recipe is naturally soft and only needs portions to be appropriately cut to the length of a set of fork tines to fit this IDDSI level.
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.
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 it fit my spoons?
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.
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