A British classic, a.k.a. The All Day Breakfast. There are times nothing will beat a fry up!
Ok, this doesn’t really warrant a ‘recipe’, but I thought it deserves a mention as a British classic – so here are a few tips to help put one together.
Essentially, cooking a fried breakfast is about cooking a number of individual items so that they are ready at the same time – which can be surprisingly difficult! Hopefully what follows will make it quite easy…
For anyone who doesn’t know what they might include, some of the most common ingredients include:
- Black pudding
- Egg (fried, poached or scrambled)
- Fried bread
- Hash browns
- Baked beans
- Preheat the oven, then turn it off – a nice warm place to keep things as you cook the rest will make the process a whole less stressful! (Plus you can put the plates in there, so they are nicely heated too.)
- Cook the foods which can be kept warm for a while without perishing first – particularly ones that take the longest (e.g. sausages).
- Personally, I like baked beans mushy – almost like refried beans – so I put them on at the beginning, but consider using the microwave (e.g. for the beans) or oven (for tomatoes) and of course toaster (for the bread) for any dishes that can then be cooked simultaneously rather than one after the other.
- Cook the eggs last. The are the most sensitive to being over cooked. (Plus you might want a piece of toast for it to lay on ready before!)
- Lastly, about eggs: if you fry them, make sure you cook them on a lower heat than the other ingredients. If they are too hot they will bubble, and brown underneath. For ‘sunny side up’ I add a little extra oil than necessary, and use a spoon to baste (trickle over) the hot oil in order to cook the top and yolk of the egg sufficiently.