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Today is my 30th birthday!
I am no longer in my 20’s and I’ve begrudgingly walked into the 30’s. Please tell me it’s not so bad? I already found some grey hairs and am thinking this is the end.
Okay, but in all seriousness, I’m not that depressed about turning 30 because I obviously saw it coming and have been building up to it the entire past year but I am a bit sad that I can no longer say I’m in my 20’s. I LIVED for that, you guys. I think my 20’s were my favorite years, ever. College, irresponsibility and responsibility, first big girl job, marriage, my first dog, all the travels I did, and so so much more that I can’t even begin to list off.
So with the knowledge that my 20’s were glowing and spectacular, I’m going to make sure my 30’s is just as great as my 20’s. I feel like the older you get, the more you understand what living life to the fullest means and how much harder you try to do that.
Oh, and how could I forget that in my 20’s (28 to be exact), I fell in love with London? Well, I obviously didn’t forget because in lieu of us going to London for my 30th birthday (because of all the house stuff we thought would have been going on during this time), I’m bringing London to me with this skillet English breakfast! We had a traditional English breakfast at Duck and Waffle when we were in London a couple years ago.
Now, before you English folks go on a raging fit in my inbox, I’m going to admit: I know this is not a traditional English breakfast! I know I don’t have some things in there that a traditional one would. I would say maybe this is half an English breakfast? Or just an English breakfast that I would eat, haha
The one thing I will say you HAVE to get is real English canned beans straight from the UK. You can get them on Amazon and they’re a million times better than the canned beans we have in the United States. Molasses and brown sugar beans just sound gross but omg, the English Heinz Beanz (I even love their packaging) are soo good. They’re tomato-based and a bit vinegary and sweet.
And you must dip your toast into the runny egg yolk and scoop the beans and all the other goodness with it.
I seriously wish I were a Londoner.
Skillet English Breakfast
- 6 slices of bacon, cooked to your desired level of doneness
- 2 fresh pork sausages
- 14.1 ounce (400 g) can of English Heinz Baked Beans
- 2 large eggs
- 2 large slices of tomatoes
- Slices of toast
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- In a cast iron skillet, cook bacon to your desired level of doneness. Remove from skillet and place on a plate with a paper towel to drain. Set aside.
- In the same skillet, cook pork sausages until completely cooked through. Add the baked beans to the skillet and let simmer until the mixture is slightly thicker and darker, about 5 minutes.
- Add the eggs on top of the beans and cook through, about 5 minutes.
- Add bacon back to skillet then serve with tomatoes and toast.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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