American Vs. Full English Breakfast: The Ultimate Cooking Recipe Showdown

They say breakfast is the most important meal of the day, but I’m not totally convinced by the science behind that. What I do know is this: when it comes to breakfast, the debate between the iconic American diner-style breakfast and the classic full English breakfast is fierce. So, I decided to settle it for us with this tasty recipe showdown. Spoiler alert: both breakfasts are incredible, but there’s only one true winner in my book.

Grab your apron and let’s dive into this delicious battle of flavors and textures!

Step 1: Preparing the American Breakfast

The American breakfast is a hearty, nostalgic plate packed with bacon, scrambled eggs, hash browns, and fluffy pancakes. Let’s break down each component.

Bacon Like a Pro

Start with the thickest sliced bacon you can find. For 2 to 4 people, lay 4 to 8 slices on a baking sheet lined with aluminum foil. Pop it into a cold oven, then set the temperature to 450°F (about 232°C). Bake for 20 to 25 minutes until golden and crispy. If it’s not quite there, leave it for up to 10 more minutes. Drain on paper towels, and you’ve got perfect bacon every time.

Hash Browns: Crispy Perfection

1. Grab 3 chunky russet potatoes, wash and peel them.
2. Grate the potatoes using a box grater and place them in a large bowl.
3. Season generously with salt and toss.
4. Squeeze the potatoes aggressively to release excess water, rinse under cold water, then wrap in a dish towel and wring out as much moisture as possible.
5. Heat a medium nonstick pan over medium heat with about 2½ tablespoons of vegetable oil.
6. Press the potato mixture into the pan edge to edge and cook for 3-4 minutes until a golden crust forms.
7. Flip carefully and cook the other side until browned and cooked through.
8. Season with salt as needed and repeat for remaining potatoes.

Fluffy Pancakes Made from Scratch

Forget the boxed mixes — making pancakes from scratch takes just 3 to 5 minutes and tastes way better. This recipe is from my ultimate pancake guide (link in the description). Here’s the gist:

• Make your batter and optionally let it rest.
• Heat a large nonstick pan over medium heat and lightly grease it.
• Cook three to four quarter-cup mounds of batter for about 3 minutes per side until golden brown and fluffy inside.
• Stack the pancakes and keep warm while you finish.

Medium Scrambled Eggs

For eggs, I go with a medium scramble — not rubbery, but not too loose either.

1. Heat 2 tablespoons of unsalted butter in a medium nonstick pan until bubbling.
2. Whisk 4 to 6 eggs in a bowl until uniform.
3. Pour eggs into the pan and constantly stir with a spatula while shaking the pan for 2 to 3 minutes.
4. When curds form but there’s still a bit of liquid (and it’s not rubbery), remove from heat.
5. Season with salt and optionally black pepper.

Plating the American Breakfast

Grab a plate and layer your components: the fat stack of pancakes with a pat of butter, the eggs sprinkled with black pepper and chives, golden hash browns, and bacon cooked just as you like it—crispy or floppy. Enjoy your breakfast exactly how you want it.

Step 2: Crafting the Full English Breakfast

Now, let’s move over to the full English breakfast, a dish bursting with variety and layers of flavor — minus black pudding this time, since it’s not everyone’s cup of tea.

Making the Essential English Baked Beans

The beans are the heart of the English breakfast. Here’s how to make them:

1. In a medium saucepan, combine 1½ cups chicken stock, ¾ cup water, 3½ tablespoons dark brown sugar, 2½ tablespoons tomato paste, ⅓ cup ketchup, and 3 crushed garlic cloves.
2. Add 1 to 2 sprigs of fresh sage.
3. Bring to a boil over medium-high heat, then reduce to low and simmer for 12 to 15 minutes until slightly reduced.
4. Add 3 cans of drained navy beans and simmer for 5 more minutes.
5. Make a cornstarch slurry with 1 tablespoon cornstarch and 1½ tablespoons water.
6. Whisk half of the slurry into the beans and cook until thickened; add more if needed.
7. Season with salt and pepper and keep warm.

Roasted Mushrooms and Tomatoes

Use one pan for these beauties:

• Melt 2 tablespoons unsalted butter with a generous splash of olive oil in a large skillet over medium-high heat.
• Add whole mushrooms stem side up and leave room for 2-3 clusters of cherry tomatoes.
• Season with salt and optionally toss in fresh thyme sprigs.
• Cook mushrooms undisturbed for 3 minutes to get a nice color, then flip and cook another 3 minutes until tomatoes soften and caramelize.
• Keep warm.

English Back Bacon & Sausages

Unlike American bacon, English back bacon comes from the loin — leaner and meatier.

1. Heat a medium pan over medium-high heat with a bit of oil.
2. Sear back bacon for 1 to 2 minutes per side until colored but not dried out.
3. In the same pan, add cooked sausages (I used mini smoked ones) and sear on all sides for about 5 minutes until nicely browned with a touch of char.
4. Keep warm.

Sunny Side Up Eggs with a Butter Baste

My special technique for sunny side up eggs:

1. Heat a nonstick skillet over medium-high heat and melt 2 tablespoons butter.
2. Crack 2 to 3 eggs into the pan and cook until whites are just set.
3. Baste the tops with melted butter to cook and flavor them.
4. Remove once whites are fully cooked and yolks remain runny.

Putting It All Together

Grab a plate and assemble your full English breakfast:

• Start with eggs seasoned with black pepper and flaky salt.
• Generously add your English baked beans.
• Place seared back bacon and caramelized tomatoes.
• Add roasted mushrooms and glistening sausages.
• Toast is a must on the side — brioche, white, or whole wheat, your call! Just don’t overthink how to toast it.

Step 3: The Taste Test — Who Wins?

Now, the moment of truth: which breakfast reigns supreme? Let’s talk flavor and experience.

The American breakfast brings a nostalgic, childlike joy with its sweet pancakes, buttery scrambled eggs, crispy bacon, and crunchy hash browns. It’s a comforting plate that’s half carbs, half fat, and all about that warm, familiar feeling. Maple syrup on pancakes? Yes, please.

But the full English breakfast is a whole different adventure. The layers of flavor—from the tangy, sweet beans to the meaty back bacon, savory sausages, caramelized tomatoes, and earthy mushrooms—create an experience with unlimited ways to eat. You can mix and match bites, some with toast, some without. It’s like a flavor playground.

Being born and raised in America, it’s a bit weird for me to say, but the English breakfast edges out as my favorite because of its variety and complexity. The American breakfast is fantastic, but it lacks the same depth of layers that make the English breakfast so special.

Final Thoughts on These Tasty Recipes

At the end of the day, it really comes down to personal preference. Both breakfasts are absolutely fantastic and worth making at home. Whether you’re in the mood for fluffy pancakes and crispy hash browns or a hearty plate loaded with beans and back bacon, you can’t go wrong.

Try both, experiment, and figure out what breakfast means to you. I hope this cooking recipe showdown inspires you to get in the kitchen and enjoy some seriously tasty recipes.

If you liked this guide and want more kitchen adventures, join my Discord community. We hang out, share recipes, and sometimes I even surprise people with free KitchenAid stand mixers — the ultimate tool for those who love to bake and cook!

Happy cooking, and as always, enjoy every bite.

This article was created from the video 4 Million Subscriber Special: American Vs. Full English Breakfast with the help of AI.

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