English Breakfast

Breakfast. Full English. The full month. A Roast. Call it what you want, but there are few nations in this world that eat breakfast better than the British. Digging in a very hot frying pan is an experience that can put you in order, no matter what Situation you found yourself in. What is included in your roast is both a matter of taste and region. What follows is a breakdown of the roast and the components that are essential (at least in my opinion) — as well as a group of things that are a welcome addition to the party.

The Most Necessary

The meat: sausage and bacon

The combination of bacon and sausage is one of the essential elements for a complete frying. A simple pork sausage (like the Banger) is ideal and the type of bacon depends on the preference. Streaky bacon (or what they just call American bacon) is a common sight in a rotisserie, but dorsal bacon, made from the dried loin of a pig (and often called “Irish bacon” in the United States), is a nice meaty counterpart to the greasy sausage next to which it sits.


The consumption of beans may seem ephemeral, but they are the element of the plate that anchors the meal. Don’t be ashamed to look for a can of beans — Heinz is the classic. But if you have time on your side, trying a homemade version of baked beans can make the humble legume shine. They won’t have the same sweet vinegar and tomato flavor FROM Heinz, but they will make you feel good.


Just like beans, Tomato may seem like an optional side dish; I assure you that this is not the matter. The sweetness and acidity emanating from a cooked Tomato greatly contribute to reducing the fat inherent in the rest of the plate. Again, how you prepare your Tomato is a matter of taste — a steamed Tomato will work, but just cutting a Tomato in half and frying it in the leftover bacon fat, then finishing with a little cracked black pepper is a quick and delicious way to do. Many appropriate fries are accompanied by grilled tomatoes (it’s grilled, for you, Americans).

Forget the toast, bring the fried bread

Fried bread is exactly what it sounds like — sliced bread toasted in a pan with butter, lard or bacon juices. It is important not to underestimate the amount of fat you need to get a perfectly crispy piece of fried bread—a few tablespoons per slice are not uncommon. It’s a little surprising, but it’s definitely worth it. You only need a slice or two to satisfy the cravings; after that, you could reach for a simple piece of toast.


Finally, The egg. Usually two, but sometimes three eggs cooked to your taste. The liquid yolk is essential in my opinion – it’s the Sauce that brings the whole plate together!- although these hardcore Fans Of scrambled eggs undoubtedly do not contradict me.

Essential Spices

Some things that should also be included in the section of a frying manual are a hot and strong cup of tea and a bottle of vinegar, brown HP Sauce, tomato sauce (aka Ketchup) or both. If you have a pot of Marmite and a nice jam, you may also want to put them on the table. And you will always need a few extra pieces of toast.

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