The smart way to… cook a fry-up
Sounds easy enough, but anyone who’s tried it knows there’s an art to cooking a fried breakfast well. Follow our advice and make it easy like Sunday morning
- Cook the bacon and sausages in the oven at 200°C/fan180°C/gas 6, on a double layer of foil. Put the sausages in first (for about 20 minutes), then the bacon about 5 minutes after. Use streaky rather than back bacon, as it’s less likely to dry out.
- Fry black pudding on both sides in a pan to crisp, then put in the oven for about 5 minutes.
- Wait until all the meat is cooked before starting eggs, beans or mushrooms – it will keep for 10 minutes in a low oven.
- Fry mushrooms quickly at a high temperature (don’t crowd the pan and make sure the butter/oil is sizzling before adding the mushrooms). Transfer to a bowl and keep warm in the oven.
- Cook eggs in fresh oil (not fat you’ve cooked something else in). This helps stop them sticking and keeps the yolks intact. Cook the eggs last as they have to be served immediately.
- Enlist someone for toast duty while you’re finishing off. Toast will keep for up to 5 minutes in a low oven.
- Remember the golden rule of fried breakfasts: (s)he who cooks doesn’t clear up. We know which we’d rather do!
Have you any top tips for putting together a full English? Talk to us in the comments box below.