Full-on fry up
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A blow-out breakfast may seem like an easy meal but most of us need a little guidance first thing in the morning, if we want to serve everything hot – at the same time. Here’s a checklist to print out and keep
There’s no mystery in whipping up the perfect fry-up, but serving it all hot takes a little careful planning and organisation...
For 4 people you will need:
1–2 (depending on appetites) x 400g tins of baked beans
8 sausages
4 medium tomatoes, cut in half
8 large or 12 medium mushrooms, wiped clean
8 rashers of bacon, 12 if it’s streaky – smoked or unsmoked
8 eggs
8 slices white or brown bread
oil and butter
tea or coffee
- Heat the oven to 130C/250F/gas mark ½. Place the plates in the bottom to warm gently; if using a serving plate, put that in, too.
Preheat the grill to high. This version lets you grill everything but the eggs and toast all at once, provided you have a grill rack large enough. If not, grill the sausages and tomatoes together, then the mushrooms and bacon, keeping the cooked food warm in the oven. Boil the kettle for the tea or coffee.
Beans: warm the beans gently in a saucepan or you can heat them in the microwave. Add a small knob of butter if you want. It really brings out the flavour.
Sausages: lay the sausages on a grill rack and cook them about 7.5 cm/3 inches from the heat, turning frequently. Normal size sausages will take about 15 minutes.
Tomatoes: after 5 minutes, season with salt and pepper and grill, cut side up, alongside the sausages.
Mushrooms: remove most of the stem from the mushrooms, drizzle or spray the underside with a little oil and season with salt and pepper. Add a few drops of Worcestershire sauce for more depth of flavour. Grill 2-3 minutes each side.
Bacon: next lay the bacon on the rack and grill 2-3 minutes each side until the fat is golden brown. If you feel the sausages are pretty much done but can’t be bothered to dispatch them to the oven to keep warm just lay the bacon over the sausages.
Once the sausages, tomatoes, mushrooms and bacon are cooked, they will sit happily on the serving plate or individual plates while you finish off the eggs and toast. Now is a good time to make the tea or coffee.
Eggs and toast: if grilling the toast, place the slices on the rack and grill until golden, turning over once (but frankly, it’s easier with less risk of burning if you use a toaster).
Heat a little oil and butter in a large frying pan (non-stick if you have one). If using a toaster, put in the first 2 or 4 slices now. When the oil and butter are hot and just beginning to sizzle, crack the eggs into the pan. You will most likely have to do this in batches, removing the fried eggs onto the plates in the warming oven. Be sure to keep an eye on the toast, adding more to the toaster when one batch is ready.
Scrambled eggs: if you want to speed up and simplify the process, beat all the eggs together in a bowl or jug. Add 3 tbsp water or milk, season with salt and pepper and pour into the sizzling oil and butter. If you want to get a bit fancy, add about 2 tbsp of chopped herbs such as parsley or chives. Use a wooden spoon to gently stir the eggs, keeping them on the move until set.
If using a large serving plate, spoon the scrambled eggs into the middle and arrange the sausages, tomatoes, mushrooms and bacon around. Serve the beans in a separate warmed bowl and the toast on a plate or rack.
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