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5 from 1 vote
This low carb take on a full English is packed with flavour and prepared in one pan – keeping the washing up to a minimum! This is a great hearty option for lazy weekend brunching.
Prep Time8 mins
Cook Time16 mins
Total Time24 mins
Course: Main Course
Cuisine: British
Keyword: Bacon, brunch, eggs, pork sausage
Servings: 2
Calories: 468kcal


  • 4 pork sausages gluten free
  • 4 bacon rashers (strips) roughly diced
  • 4 medium eggs
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic minced
  • 1 tsp fresh sage finely chopped
  • 1 tsp fresh thyme
  • 50 g mushrooms sliced
  • ½ small red onion finely chopped
  • 2 tomatoes chopped
  • salt and pepper to season


  • Heat a tablespoon of olive oil in a large frying pan (skillet) over a medium heat. Add the sausages and cook until browned all over.
  • Add the remaining olive oil along with the diced bacon, onion, garlic, mushrooms and sage. Cook until the bacon is crisp and the vegetables are tender.
  • Add the tomatoes to the pan, season and stir everything together well to combine. Simmer for a minute or two to heat through.
  • Make four wells in the pan and crack the eggs in.
  • Cover the pan with a lid, cooking the eggs to preference and ensuring the sausages are completely cooked through.
  • Season with a pinch of pepper and scatter over fresh thyme to serve.


Calories: 468kcal | Carbohydrates: 6g | Protein: 26g | Fat: 40g | Fiber: 2g

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