The Goring’s Full English
The Goring's head chef Shay Cooper's take on the classic full English breakfast
- 2 large British Lion eggs
- 1 sausage
- 1/2 grilled tomato
- 2 rashers of smoked pancetta
- 1 lambs kidney, sautéed
- Black pudding
- 2 chestnut mushrooms, sautéed
- White pudding
- To poach the eggs, fill a large deep pan with water and a splash of vinegar and bring to a rapid boil.
- Crack each egg into an individual small bowl.
- When the water comes to a boil, add in the eggs one at a time, letting them sink down to the bottom of the pan, they should form a teardrop shape.
- Turn the pan down to a simmer and cook the eggs for three minutes for a runny yolk or five minutes for a harder yolk. Remove each egg with a slotted spoon and drain on a kitchen towel.
- Place the sausage, pancetta, tomato, black pudding and white pudding under the grill and grill to your liking.
- Sautee the mushrooms and lamb kidney in butter for 4 – 5 minutes.