The Perfect Fry-up

Zoophonic said:
Agree with most. Id get rid of the mushrooms. They go cold far too quickly and yes definitely baked beans to lubricate the breakfast.

its brown sauce for bacon and ketchup for sausage. When both are on the plate brown wins.
Click to expand...
Now I am totally opposite, red sauce for bacon and brown sauce for sausage....
 
Scrambled eggs, smashed avocado, sautéed mushrooms and tomatoes with sourdough toast served with black pepper and brown sauce.
 
I like my combos when it comes to fry up

bacon
Tomato - tinned plum
Black pudding
Mushroom
sausage
Eggs
Fried bread and toast
Beans
Hash brown

Yorkshire tea

I like beans combined with hash browns
Sausages combined with the mushys
Tomato combined with bacon or black pudding
Egg combined bread
 
[QUOTE="Zoophonic, post: 138359, member: 13"

its brown sauce for bacon and ketchup for sausage. When both are on the plate brown wins.[/QUOTE]

this is the correct method for sauce.
 
I always thought a fry up is what you had on Monday using the left overs from Sunday lunch/ dinner.
And ramekins of anything are just a way of putting the least amount of beans,peas, rice etc. that the cafe can get away with. What do you do anyway, just pour them on the plate or try and spoon them out with a fork. Waste of time.
 
GazC_MFC said:
[QUOTE="Zoophonic, post: 138359, member: 13"

its brown sauce for bacon and ketchup for sausage. When both are on the plate brown wins.
Click to expand...

this is the correct method for sauce.[/QUOTE]
How about the scenario of having a nice piece of gammon, with egg, chips and garden peas, surely that has to be red sauce?
 
Grilled tomato has no place on a full English, although I can accept its role as pure decoration. Adding a splash of colour to the proceedings.

But tinned plum tomatoes?!! What watery, gag-inducing heresy is that?
 
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