Okay, here we go. Another step in the right direction?
I've tried to get a more even golden colour across the plate this week.
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The sausages are Cumberland and I think I've got these cooked almost to perfection.
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This shows the bacon (two big middle rashers, rind on ldo), perhaps just a tad overdone. Also, although it's a massive plate I've ended up hiding the bacon under other ingredients. Personally I think the colours of the beans and tomatoes are gorgeous though.
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The mushrooms and black pudding. I took a conscious decision to cook both of these much less and I think it's paid off.
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My piece de resistance - my eggs. I believe these to be my best effort thus far and if I may say, I think they're the best on the thread. Whites showing no frillage or snottage, yolks are basted to perfection and with ultimate runniness. I can tell you that the toast dippage in those beauties was orgasmic.
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Again, just a tad less colour to the fried slice. A small improvement.
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A first for me - the inclusion of scrambled egg on a fry. Really enjoyed it I must say.
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Hash browns were better for being slightly more golden as opposed to brown. Hash goldens if you will.
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The ensemble from a more visually pleasing oblique angle.
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My brekkie montage.
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I await your comments with interest.
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