Food Phile - The Full English Breakfast - On a Stick!


By Philip Brocklehurst of Yellowwedge Cheese

The Full English Breakfast - On a Stick!

OK, they might sound a tad unconventional at first, but I’m sharing one of my best kept secrets here, and after their first appearance I guarantee that you’ll be asked to make them again [and again…]

My “full English breakfast on a stick” was invented over a dozen years ago when I was asked to help cater the 30th birthday party of an old friend. His then partner (now wife) didn’t share his fondness for baked beans and I was tasked with devising a comestible Trojan horse to sneak them into the feast. Deciding that a canapé can cover a multitude of sins I set about hatching my egg and beans plot, and now it’s become my drinks party must have. Besides, if a full English breakfast is such a good hangover cure, surely there must be some preventative benefit to be gained by eating one with your cocktails?

This canapé essentially consists of a ‘fried bread’ crouton with a layer of baked beans, a slice of sausage, a dollop of ketchup and a boiled quails egg. Allow 2 or 3 per guest - once over the initial shock they’ll be back for more.

You will need

  • Sliced white bread [this can be as cheap as you like, but everything else should be the best you can buy]
  • Good pork sausages
  • Olive oil
  • Baked beans [would you use anything other than Heinz?]
  • Tomato ketchup [see above]
  • Quail’s eggs

First grill the sausages and allow to cool. Each will probably yield about 7 or 8 slices around the thickness of a £1 coin. Simmer the baked beans for a few minutes, all the better if a few break up, and allow these to cool too. This thickens the sauce and makes it much easier to perch a few beans on each crouton.

Cut small circles from slices of the bread with a pastry cutter or liqueur glass and slather them with olive oil. You will get between 6 and 9 croutons from each slice depending on the size of the loaf. Spread out evenly on a baking sheet and cook in a 180˚C oven for about 10 minutes until golden and crunchy, but do keep an eye on them - one minute they’re golden brown and the next they’re charcoal! Drain on kitchen paper and allow to cool.

For years I cooked my own quails eggs and laboriously shelled them, which is easier if you roll the egg between your palm and a hard surface to crack the shell, and then peel under a running tap. Now I buy them ready cooked and peeled and suggest you do the same. It saves hours.

Pour some tomato ketchup into a small bowl, arm yourself with a couple of teaspoons and some cocktail sticks, and you’re ready to assemble. First top each crouton with a few beans using a teaspoon. Then balance a sausage slice on each. Next use the other teaspoon to dab on a blob of ketchup. Skewer an egg with a cocktail stick and push the bottom of the stick through the middle of the canapé, squishing the egg into its ketchupy cushion.

And voila, full English breakfast on a stick! Even if it looks slightly daunting at first the whole thing should be taken in one mouthful to be best appreciated. Recently a four year old guest of mine managed it [several times!] so I’m sure you can.

As with most canapés the best way to present these is in repeating rows - they look particularly good on a black slate.

The Shopkeeper has always been egg-averse, which somewhat lessens his enjoyment of this otherwise remarkable morsel. If you find yourself with similarly afflicted guests then a quarter of a mushroom sautéed with garlic and rosemary can stand in for the egg.

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