The entire full English cooked over charcoal — sausages, bacon, eggs in a skillet, tomatoes, mushrooms, and toast on the grate. Weekend mornings at the fire.
smokeandsoil.com/recipes/full-english-on-the-grill
by Smoke & Soil
Prep
10 min
Cook
25 min
Total
35 min
Serves
4
Level
Easy
Method
BBQ
Ingredients
There is something deeply satisfying about cooking breakfast outside. The fire’s already going, the morning is cool, and the smell of bacon over charcoal is better than any alarm clock. Using the grill first thing sets the tone for the day—simple, honest food cooked with care and a bit of patience. It’s not about rushing or fussing but about letting the ingredients speak for themselves.
This Full English on the Grill takes the classic breakfast and adapts it for fire cooking, using a two-zone setup on a kettle BBQ and a cast iron skillet to get everything just right. Sausages and bacon get that subtle smokiness from direct heat, while tomatoes and mushrooms soften gently in butter, soaking up flavour without losing their freshness. A quick toast on the grill rounds it off, adding a crisp, charred edge that you simply don’t get from a pan indoors.
The beauty of this recipe lies in its straightforwardness. Each element is treated with respect—seasoned simply with salt and cooked over fire and cast iron, which brings out natural textures and flavours. It’s a way to enjoy a familiar meal with a little extra depth and warmth, all without complicating the process. Everyday BBQ at its best: practical, seasonal, and satisfying.
Ingredients
halved
wiped clean
for the eggs and mushrooms
for brushing
Health Notes
A protein-rich start to the day. Grilling rather than frying reduces added fat. The tomatoes and mushrooms add vitamins and fibre.
Nutrition (per serving, estimate)
520
kcal
28g
protein
22g
carbs
36g
fat
Values are estimates and vary with portion size and preparation.
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Set up a two-zone fire
Light a chimney of charcoal and set up a two-zone fire — coals banked to one side. Place a cast iron skillet on the indirect side to preheat. You want a hot direct zone for searing and a cooler indirect zone for the skillet and gentler items.
Start the sausages
Place the sausages over indirect heat, turning every few minutes for 15–18 minutes until cooked through and golden all over. They benefit from the slower cook — rushing them over direct heat splits the skins.
Cook the bacon and tomatoes
After 10 minutes, lay the bacon rashers over direct heat for 2–3 minutes per side until crisp. Place the tomato halves cut-side down over direct heat for 3–4 minutes until charred and softened.
Mushrooms and eggs
Add butter to the preheated skillet. Place the mushrooms gill-side up, season with salt and pepper, and cook for 4–5 minutes. Push them to one side, add more butter, and crack the eggs into the pan. Cook until the whites are set but the yolks are still runny — 3–4 minutes.
Toast the bread
Brush the sourdough slices with olive oil and lay them over direct heat for 1–2 minutes per side until charred and crisp.
Serve
Pile everything onto warm plates. The sausages and bacon will have a faint smoke from the charcoal — that's the whole point. Serve with brown sauce or ketchup.
Health Notes
A protein-rich start to the day. Grilling rather than frying reduces added fat. The tomatoes and mushrooms add vitamins and fibre.
Per serving (estimate)
520
kcal
28g
protein
22g
carbs
36g
fat
Written by
Smoke & Soil
