I Made A Сlassic Full English Breakfast
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- Опубліковано 20 вер 2024
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Hash browns are also perfectly welcome on a Full English Breakfast, you'll also see this served with brown sauce and ketchup or whatever other kinda sauces you might enjoy. HAPPY COOKING!!
Can you make a video of american hashbrowns, please?
Sorry but in a full English, hash browns are not "welcome", they're an integral part
You forgot the cigarette and also the pint of 50%-50% beer and tomato juice.
No TERFs
No SWERFs
No Fascists
No JK Rowling please, seriously wtf, you taken that transphobia money, why?
I prefer north american bacon, but for the UK stuff you have a few problems here:
1) Back bacon in N. America gets cut shorter, so there is less fat. That is kinda un avoidable unless you know your butcher
2) If you cut the fat rind with a pair or scissors you will get less curl and more even browning
3) Cook on much lower heat if using a pan and with some oil
4) A lot of folks will "grill" it under the broiler instead which gives you nice crispy fat and still a juice bit of meat
But yeah - it is cook in a sandwich or breakfast roll but super over rated (this is from a Brit living in N. America)
Forget breakfast, I’m making this for dinner tonight. Absolutely brilliant job Sonny, you cheeky chap
EGG SACK LEIGH what I was thinking!!!
Brilliant, brinner 👍
@@pizzaishappiness7994 Brinner is for winners.
LOL. You can eat it indeed any time of the day. In particular when you are hungover.
Also, the English don’t usually share each item on their plate and do usually eat the whole thing with utensils. You guys did a great job sharing one butter knife. I was impressed.
I am an American, but spent a LOT of time in Europe over the last 50 years. Honestly I prefer the English Bacon.
I live in the southern states and we eat back bacon too and Im gonna squash this here and now. 1. Streaky bacon wins hands down in terms of flavor. Its no contest. 2. Theyre really not even the same. Back bacon is practically ham and far less fat, whereas streaky bacon is from pork belly.
Youre not gonna convince me, most of North or South America, or any Asian country that back bacon is superior to pork belly.
English back bacon has more meat on it. The streaky American bacon is fatty and less meat on it. Personally, I’m not picky, I would happy eat both. Both have flaws, but streaky American bacon can get really crispy when cooking it, which I adore. But, I also like the meat on the English back bacon, and it can also get crispy, not as much as the American streaky bacon, but still a nice crisp. I like both.
Thick cut smoked back bacon is the bollocks.
Back Bacon is phenomenal if you get it from a top tear butcher, but it’s horrible if bought pre-packed.
That’s because they inject it full of preservatives to extend its live, as well as additional water to increase the weight, which is what that vile white slime that comes out when cooking is.
I worked at Dane Pack for just over a year, that’s how I know.
THE DIFFERENCE IS HUGE.
Streaky bacon is mostly fat, not enough meat. I don't want to eat fat.
Tip on the eggs. Hot pan. Add the egg, once the whites develops, turn the heat right down and cover it. That steams the white on the top whilst cooking underside. You can let it cook on high for a little if you want a crispy edge.
Regarding Streaky Bacon, I use it almost exclusively for wrapping around sausages at Christmas to make "Pigs in blankets". Other than that, I use them before they are sliced in the form of bacon lardons which add lots of flavour to casseroles etc.
Both bacon types - in a bacon sandwich, you want the softer back bacon contrasting against the crispy streaky. Next level!
From Australia - “streaky bacon” is becoming more common here, but I prefer “cooking bacon” which is what we now call the stuff I grew up with. It seems to be the loin and back bacon in one long strip. One meaty end and one fatty end. I like my bacon meaty and chewy rather than crispy
Brits call that middle bacon. And Danish bacon is really great.
Middle bacon is the best, get both together.
@@AndreasKoepkeAU don't see middle cut around much in the UK these days
Aussie sausages suck why you guys eating bloody beef sausages when you're ANGLOS
Loved that he used a mother of pearl caviar spoon to taste beans out of a can 😂
In England we all do that each morning. We aren't barbarians.
Lies again? Entertaining Babies USD SGD
Aren't caviar spoons made from bone?
I live in the UK and the 100% here for streaky bacon. All we eat in our house!
You should also do a full Scottish breakfast and a full Welsh breakfast. They are all different ❤❤
And Irish!
that would be a cool video! compare all three
@@thatdudecancook that would be amazing. I imagine the Welsh breakfast would blow peoples mind with the Lava bread and cockles
And Ulster fry
What about the Ulster fry?
I'm from England, I prefer back bacon on my sandwiches and for my full English but streaky bacon is king on top of a burger 🍔
Born and bred in the UK. Great to see it all (nearly 😂) done in a frying pan. Certainly best for flavour! It is a"fry-up" after all. I love streaky bacon perhaps a little more than the back bacon, but you've gotta START by cooking the sausages. They take the longest and the rest of it will get cold or dry before they're ready...
Wouldn't go near the black pudding. 😕
Great job, though! 😃
As an english man, I prefer streaky over back bacon. I recall back bacon coming in as a ‘healthy’ option back in the 80s. If available, collar bacon is superior to both, having the best bits of both. I see several people recommending Worcestershire sauce in the beans, but it is also excellent as a sauce straight onto the breakfast as it cuts the grease and adds another layer of flavour. Agree that hash browns probably are a recent addition but have definitely become a welcome new tradition.
Think I’m going to have a fry up having watched this!
So I am assuming that the English are against fridge abuse.
The English invented fridge abuse (?)
The Bri'ish abused the whole planet for a bit. I'm not a single fridge matters. Have at it.
More likely the sponsor
@@dh1380😂
No they're just more polite as they beat their fridges.
To stop back bacon curling - make some small cuts along the fat, like you would on a pork chop. The when it cooks the fat does not deform the bacon when it contracts, and you can get a nice flat cook! Big love Sonny - representing UK food properly
Absolutely right! You can also fold the skinny end of the back bacon over the big end, flip it and place that side in a cold pan on medium heat to slowly render out the fat (it's also more manageable for bacon sarnies). The white stuff is caused by excess water during the curing process. Common with most store bought back bacon. You could try and find a butcher that dry cures but you'll pay a lot more for it.
Same way to make fried bologna sandwiches and keep the bologna from curling or puffing up.
Or get a bacon press.
I’m from England, and am no stranger to a full English breakfast 🤣 but ‘streaky bacon’ is by far superior to back bacon, but for a breakfast sandwich AKA sarnie 😂 it has to be back bacon.. it’s so nice to see someone from America understanding and appreciating the beauty of a full English breakfast 💪🏼
He's from England 😂
@@DBriddo just because he was born in England it doesn’t mean he classes himself as as English if he didn’t grow up there does it? He goes on to state that he worked as a chef in England in his twenties which implies he hasn’t always worked in England.. hence why I refer to him as American.. but thanks for the condescension 👍🏼
It's about taste and preference. There's a place for streaky, but a full English should ALWAYS be made with back.
@@r20robthey weren’t being condescending, you’re overly sensitive
Our English breakfast only tastes good with Blakemans. I don't want any of those USA sausages.
This can also be a main meal served with chips instead of hashbrowns, but worcester sauce for the beans and brown sauce for the sausages makes it even better
HP sauce, all, day
@@paulolsen602 British Columbian Canadian here... we dig HP Sauce over here too, eh? 💪🍁
The main meal equivalent of this is a mixed grill: sausages, a steak, a couple of lamb chops, black or white pudding and grill tomatoes. Normally on a breakfast we’d use plum tomatoes not cherry tomatoes.
@@paulolsen602 I prefer Daddies myself.
As for canned baked beans, many Brits insist that they MUST be Heinz. I've never understood that. Unless you're talking about really cheap watery beans, all beans taste pretty much the same to me. In fact, it wouldn't surprise me if all the different brands were made in the same factory, including supermarket own-brands. (And the cheap brands probably just add more water, which could be simmered off in a pan anyway.)
And I always tweak beans in the pan anyway by adding any combination of pepper*, powdered veg stock**, balsamic vinegar, soy sauce, and Tabasco sauce.
*Ideally powdered white pepper
**Marigold veg stock is excellent imo
And then add a little water, stir well, and then simmer the beans over a low heat in a pan (stirring regularly) until they become gloopy. Then serve.
I am finally content with an American’s Full-English, congratulations. Others have gotten very close, but missed too many important or pivotal foods to be *Full*
Proper beans-
butter, oil, chilli flakes.
Tin of beans.
Crack of salt, a dozen cracks of black pepper.
8 dashes Worcestershire sauce.
Cook til stodgy as possible.
Phenomenal.
The beans in a bowl never english, the whole thing is to mix the flavors not separate them
Nah that’s old school I prefer mine in a ramakin saves the juices all meddling together
Englishman here - streaky bacon in a sandwich but back bacon as part of a full English
Although we don't say beanz with a zee, it's zed!
Couldn't have been that good, his fridge skipped a beating
This is a great channel, you guys make a good team. Love the recurring funny bits. Thoroughly entertaining and informative.
Sonny, we tried your brother's restaurant in Durham today and it was amazing! It's not often you get good Mexican food here in the UK.
Also, for our bacon, you're supposed to use a bacon press to stop it curling and get even crispiness!
I was surprised he didn’t.
Or cut little nicks in the fat
I live in Durham, North Carolina. I got excited for a second.....damn....
Just slice the outside ring of fat, the pork will lay flat
What's the restaurant name?
I am English but lived in USA for over a decade and ran my own restaurant. We served a full English breakfast and people loved it, even the British bacon.
This guy is unmatched!! This looks amazing dude!
The back bacon _has_ to curl. You want those differing textures and flavours on the bacon. Some crunchy parts, some soft, beautiful.
Have a cup of tea with it, perfection.
That's a legit English breakfast dude, kudos.
Scrap the beans in a ramekin you throw em over the plate
I grew up with "Middle bacon", that's back & streaky together as one slice. Hardly ever see it any more.
Good call on not including hash browns, they weren't a thing when I was a teenager (30+ years ago) but seem to have been added in the last 20 or so years. Fried slice is also a lot less common nowadays, you generally get toast instead. What we tend to do at home is cook the bacon first then strip the fat off once the meat is where we want it so the fat renders down in the pan and flavours everything else. Added bonus is you get crispy bacon rind with the meat being softer. Bacon isn't supposed to shatter after all :)
Great tip on stripping off the fat and letting it render. I like both types of bacon, but I don't like it crispy - except for the rind. Perfect!
What ? No fridge kick ?
Well done. Some British people use the baked beans to deglaze the frying pan. Worcester sauce in the beans is also nice.
Ha ha ha
"English banger sausages"
My brain: those sausages are bangin
As a Brit, I don't care if it's streaky or back bacon. What I DO care about is (a) whether it's good quality bacon and (b) if the bacon is smoked or not. I MUCH prefer smoked bacon to unsmoked bacon.
Also I never cook bacon in the oven, I always fry it.
Middle bacon is what you actually want. (its basically both streaky and back bacon in one divine rasher)
Ok so I’m a Brit, who goes to the states very regularly, so I feel well positioned to comment on this.
Tomatoes - no olive oil, otherwise fine, certainly no herbs.
Mushrooms - perfect, mush mushrooms are not the one, you cooked them out so they become meaty and delicious
Eggs - perfect. Snotty egg white is foul. A touch of black pepper on top looks lovely though. Malvern salt - yes!
Fried bread - no complaints. Adding lard is naughty but wonderful.
Beans - no discussion required.
Sausage - good. I think you can only get the ideal sausages for this in the UK. I also like chipolata sausages too.
Bacon - controversial. Traditional back bacon is great in a sandwich, especially when thicker cut to give more bite. American bacon is also great, and I think offering both on the plate is a game changer, and I’ll be doing this in the future.
Black pudding - food of gods
I’d have a hash brown in the side.
However, you forgot the most important bit. HP brown sauce!
I think you need to try proper dry cured back bacon. No white crap coming out of it.. You need to cut the fat down the length of it and it will lie flat. Also use a burger press to colour the sausages on all side. Get a Cumberland when you get a chance. Burger presses work well with bacon as well. Great video as always.
My great grandfather (from wales) used eat that breakfast every day after moving to canada, even the frying the bread in the bacon fat. He passed away from a heart attack when he was in his 50's. (Not surprising to be fair)
Hope everyone is taking care.
I’m a Brit living in America for 10 years and American bacon is my preferred. I feel British bacon is more like ham or Canadian bacon. With American bacon you render the fat and it becomes crispy and intensifies the bacon flavor. Most of my Brit mates won’t agree with me but like you say, to each their own.
Born English, been Canadian for 35 years.
English back bacon is cured, North American bacon is (generally) cured and smoked.
Smokey bacon in England is a treat.
Phil😀
We tend to only use steamy bacon to wrap around things like sausages “pigs in blanket” or chicken. You will never get streaky bacon on your breakfast in a British or Irish Cafe.
We also use streaky bacon as a cheaper alternative to Pancheta
The amazing thing about ENGLISH BREAKFAST IS its FLEXIBLE!. By slightly changing some of the ingreedients you can make variations from all over the world of this wonderfull dish.
You can easily change it to FRENCH breakfast by using fried baguette instead of toasts.
Pour youself a glass of whiskey instead of juice and it becomes IRISH breakfast. In the moode for CHINESE breakfast? Add dog meet sausages to the dish! Replace most ingreedients with air and you got yourself a full AFRICAN breakfast.
As an Englishman eating Back Bacon my whole life, that streaky bacon looks beautiful. I’m starving now and I’m going straight to my kitchen and making a Full English
I always thought the effort you put into videos was second to none. This video confirms it with everything you have here 👊
Technically that back bacon is, if you made it like 1/2 inch thick or more, a pork loin steak or in Germany "1 Minute Steak". If its thicker, it won't curl up, apparently.
1:45 Traditionally, it was with bubble and squeak (a patty made from mashed potatoes and cabbage), but nowadays it will generally be hash browns (the rounded triangular kind found in the UK).
What happened to 50 states 50 plates?
See I’ve cooked for years but this is why I praise this channel little tips and tricks like letting the egg sit for a min and it will come right up or use the spatula upside down never even thought about that let alone worked with anyone good enough to know that between you Guga and Marco Pierre I’m in culinary school all the time thanks man love the vids
I was working on assignment out in NYC about a decade ago when I ate breakfast at small village diner and saw the two owners - elderly Mexican chaps - doing the reverse spatula trick while cooking the short orders. Stuck with me ever since and has never failed to get my sunny side up eggs unstuck.
"American bacon is better than British bacon."
This. Means. WAR!
Chale With Canned Beans, PERUANO (Peruvian) FRIJOLES (Beans) From The OLLA (Pot/Ceramic Pot)
When I lived in London from 2000 to 2004 we used to go to a cafe that did a full English breakfast, toast, coffee, plus chips (fries) for just 12 pounds! Yum. Perfect hangover food on a Sunday morning
If you can keep down a full English you don't have a hangover.
Plus chips with a fry-up is just weird and so is coffee.
And 12 pounds is a rip-off, especially back in 2000.
Eat that around 9 and you’re good to go until tea time 😊
You should poor a little water in with your bacon and sausages. It will stop the sausages from burning, render the fat evenly on both and when fully evaporated will leave the bacon crispy and chewy.
Brought back memories. My mum passed away years ago, and I forgot about fried bread until I saw this video.
“Back bacon” is also known as peameal bacon in Canada. Most Americans think “Canadian bacon” is what they get on their egg McMuffin. NO. That’s ham. Not Canadian bacon at all.
Sonny, you are the MAN. I may be old as dirt, but I always like your videos, long and short. Granted, as a boomer, I cringe at the fridge-beating, but hey.... it's you! So I will shut up. THANK YOU for creating great, entertaining cooking videos, and please keep on abusing appliances as long as you like. I'm a "hobby cook" and love following all you do. TWO THUMBS UP!
In 2019, in Victoria Station I bought a full English layered up in a tall one quart take out container. Worked my way to the bottom through each item. It was awesome. A lot of food. Awesome food.
Full English in one hand, on the train!
8:35 It's funny that Maldon salt is so popular oversees because hardly anyone in Maldon actually uses Maldon salt. I live in Maldon and have never tried it.
Hash browns are served with a breakfast everywhere. As for the bacon I like streaky but find it shrinks a lot more than back bacon
Personally I say why miss out? Streaky bacon is beautiful. Back bacon is also beautiful.
If I'm making a bacon roll I always cook both types and make it a bacon combo! If I'm doing a breakfast I'll usually do both, but it depends on how many other items I'm also cooking. I'm happy with either as part of a larger breakfast as there are already so many other flavours and textures.
From South Africa: Back bacon is definitely the way to go for breakfast! smothered in a decent amount of Worcertshire sauce. Streaky (USA) bacon has its uses, and I have used it for breakfast, but IMO its better purposed for recipes requiring some fatty bacon bits.
PS. Nothing wrong with streaky (belly) bacon, so please dont hate on me!
BTW we have a home make (KOO) of baked beans - also known as farting pips :)
there is also a chilli version which are awesome
Marcus’s reaction was so wholesome thank you for your hard work guys
Hash browns: pretty standard these days
Streaky bacon: slightly controversial but acceptable
Beans in a ramekin rather than on the plate: might get you attacked
Have to say as an old Brit(74) it's back bacon only for breakfast. Streaky bacon is what we wrap our turrkeys in at Xmas or chicken breasts most of the time. Must not burn the bottom of the eggs either.
Nailed it lad! Try folding the skinny end of the back bacon over the big end, flip it and place that side in a cold pan on medium heat to slowly render out the fat (it's also more manageable for bacon sarnies).
The white stuff is caused by excess water during the curing process. Common with most store bought back bacon. You could try and find a butcher that dry cures but you'll pay a lot more for it.
That breakfast looks delicious. But I have one form of bacon you may have not tried, it's peameal bacon from Canada. I think it's an upgrade from your standard back bacon. FYI, buy it hole and slice it thicker to get a better cooking consistency. 😊 cheers
Pimping the Heinz Beanz with a little dried thyme, chili flakes and granulated garlic makes them so much better.
Fro the "back bacon" or rashers as we call them in Ireland if you nick the rind of the rashers along it's length before frying it'll stop it curling
I am Australian and I prefer streaky bacon for bacon and eggs , but back bacon for any other time where bacon is an ingredient rather than the main character of a dish.
I'm an American who lives in London for the last 8 years. Streaky (American) bacon is my preferred bacon. Even how they cure bacon in the UK from most supermarkets it's way too salty tasting, where as most brands in America have a nice taste, not overly salty. Even the texture of streaky bacon is superior, as most of the time you bite into a bacon bap here in UK, you have these grisely stringy bits of fat from back bacon that is just not that appetising to be honest. Mostly bacon isn't cooked crispy enough its sometimes soggy and the fat hasn't cooked down enough... Thanks for the video!
Great job! Looks lovely, I prefer tinned plum tomatoes but I like them like that too
Recent convert to a tinned plum tomato, makes such a difference.
@@alanrobertson5602agreed, I make more of a thick sauce with mine though. Crushed in a pan with olive oil, salt, pepper, garlic powder, a shake of Worcestershire sauce, a few chilli flakes, pinch of sugar and fresh torn basil, reduced for 10 mins until thick. Yum! Can’t stand watery tomatoes!
Greasy spoon technique 😍
@@RCKMSTR92greasy spoons do the worst full English breakfasts in the country. Wetherspoons does a better breakfast than the vast vast majority of greasy spoon cafes
As an Englishman streaky and back bacon are both good but both have different uses. Eg back for breakfast and streaky for a burger
You can avoid the "coagulating proteins" with bacon if you buy better quality dry cured bacon. The white gunk is because cheaper bacon is pumped full of water which is released when cooked.
Otherwise, pretty solid effort!
For a fry up (full English breakfast) I would always go with proper bacon (back bacon). If I'm making something that needs to be wrapped in bacon then that's the only time I'd use streaky bacon. Or if I want crispy bacon, that would be streaky too.
General rule...
Streaky in the oven.
Proper in a pan.
Man, I love you, Sonny! Takes me right back to the 70's when I got to spend a few months as a teenager alone in England, Ireland and then Spain. The first bed and breakfast I stayed at was in Kildare, Ireland and served this style breakfast but added oatmeal with real cream and served the whole thing in courses. I thought I was done after a big bowl of oatmeal! WRONG! The great thing was that I couldn't refuse any of it because it was so good! Did I mention that I gained 35 pounds over the 4 1/2 months I spent there?
Thanks, Sonny!
English guy here, the only time I ever use streaky bacon is for wrapping around asparagus before cooking when I have steak. Back bacon nice and well done for any breakfast related meals.
Unsmoked Back bacon and thinly slice halloumi inside a pita bread is top tier 🤌🏻
Are you rationing? is everything ok? I just figure with a smurf sized beans you have to cut costs for some reason.
Everything else is on point down to the using the same pan for everything, you should have used more butter and less oil also
The only points/criticism not enough oil used to fry the bread and no builders standard to drink also tinned plum tomatoes are more commonly used
I need to say this, as a Brit, who is the king of bacon sandwiches and also the king of a full English breakfast…streaky bacon is BEST
It’s just got more fat which equals more taste
Back bacon, smoked. Fry in butter. Snip the bacon on the rind (twice) and it won't curl up
Toast instead of fried bread, not a fan
White pudding or Black pudding from Ireland or Scotland - less spongy that the English version.
Sausage - this is a game breaker. I prefer something with a high pork or beef content. Caramelised Red Onion a personal favourite. My ex preferred the Irish Galtee sausage which has the distinction of still looking raw even when cooked.
You're missing the Daddies or HP btw
Where I live here in SoCal wine country, we have an English Cafe that does the Full Fry Up. They call it the Winston Churchill and it's amazing. Just about the best hangover cure there is.
Watching videos like this make you (or, maybe just me) wonder why sugary breakfasts became the norm for most of the US over the 20th century...Full English/Irish/Scottish/etc, along with savory dishes like Shakshuka, dosas, rice and ohitashi, and frittatas from all over the world are hardy and savory...But, somehow bunnies and leprechauns and tigers convinced hundreds of millions that 10g sugar was a great way to start the day...Wild.
marcus is really coming into his own here, i love it
Beans are excellent for lubricating the throat and balancing out the saltiness of the bacon and black pudding. I try to shove some beans in with every mouthful.
Dude, dude, you done the beans wrong. Heat the beans until they are about a million degrees hot, then leave them for 15 mins and then heat them up again to about half a million degrees and leave again to settle to room temp. THEN put them on the plate to eat. They have to be mushy, trust me.
Needs a big mug of builders tea to wash it down. Also, it's brown sauce for breakfast and ketchup for tea ( tea meal = evening meal/dinner )
4:18 man imagine someone walking in on him recording 💀💀💀
From the UK - Hash browns are a must. Also, mushrooms need to be swimming in butter - I prefer to do them in a sauce pan with loads of black pepper. Standard, white, closed cup mushrooms are the best for a full english - no need to get fancy!
Aw man you gotta let the bean gravy go over everything! Don't keep it separate ! . Just remember , a full ' English' bit of a treat not every day fare.
To prevent the bacon from curling put a little slitt just next to where the bottom part connects to the top
From the uk, and I mix up between 'back' and 'streaky'. Streaky for burgers, pigs in blankets, A.B.T's etc and back bacon for a bacon sandwich or fry up - I find they're both good depending on the circumstance. But try grilling (broiling) back bacon, it's so much better!
Streaky bacon for sandwiches. Back bacon for breakfasts. Middle bacon is best of both worlds and good for either.
as a Brit I prefer back bacon for a full English/bacon butty etc. for me, the streaky variety is reserved for burgers (or if I’m feeling a lil fancy)
I usually eat back bacon because that is mainly what we have in the house all the time, but i do prefer "streaky" bacon for its flavor. I also prefer plum tomato to a standard whole tomato especialy with an english breakfast. Soak up all the juices from the beans and tomato, mixed with the oils from the bacon and mushrooms, then the egg yolk with the fried bread or a slice of bread.
As I understand it, traditional English black pudding is banned in the U. S. as it often contains sheep's lungs (as does haggis, also banned). Apart from dried blood, oats, spices etc, there's also little cubes of pig fat, giving it a characteristic look. This fat means it can be dry fried.
Black pudding never contains sheeps lungs. Blood, oatmeal, back fat and herbs. thats it )
Scotsman living in Ghana (West Africa) and strangely I have just had a full English today at the local coffee shop. It is served with a green salad and vinaigerette and avocado. They make toast for it rather than fried bread. I am not keen on fried bread or Hash Browns. I do like the American Home made Hash browns though. Being a Scot the "proper" accompaniment is not Hash Browns but Potato and/or Soda Scones. Obviously, the Scots tend to add Haggis as well. Back bacon rather than Streaky Bacon although I do remember growing up in the 70's and Streaky Pork was a thing (not in a Full Scottish but as a sort of a Chop) - absolutely delicious, haven't seen it for years now. I guess what I'm saying is there are many options according to your taste and that is no bad thing. Thanks for the videos Sonny, I really enjoy them.
Mate, if you don’t like the curl stick a press on it or make a few cuts through the fat down the side of each rasher as it’s this contracting that curls the meat
I've found this also makes a good lunch, because that's what time it is when I'm done making this.
practise and you can knock it up in 20mins tops
LOL at the caviar spoon for the beanz
If the eggs are closer to room temp when they go in they are less likely to stick also btw. Soak them in hot-ish water