cooked breakfast tips.
I live by myself and can’t always have a proper breakfast, so I buy thick-cut bacon and Cumberland sausages and then freeze them in bags of two sausages and two rashers of bacon. This means I can take out a bag the night before, leave them in the fridge overnight without wasting the rest due to it going off.
The biggest mistake most people make has the frying pan too hot. I put the frying pan on medium to low heat with a splash of oil but offset the pan, so one side stays cooler than the other. I’ll explain why later.
When it comes to frying, put the sausages in on the hotter side and turn them frequently until they are a nice, cooked colour all around, only then add the eggs on the cooler side to avoid the white of the egg burning, immediately after putting the eggs in push the button down on the toaster.
Now take your bacon and cut the fat every centimetre, so it looks like a fan shape, the fat shrinks when you cook it, stopping the bacon from curling up. Add the bacon to the frying pan and turn every so often.
When the toast pops, take it out and butter. You can prevent crumbs from getting in the butter between spreads by pushing the knife in and out of the side of the toast, removing residue.
Once the eggs are cooked to your liking, everything should be cooked. Serve everything onto the plate and enjoy.