http://www.youtube.com/watch?v=tDhRmcwhL1A
There’s nothing like a good fry up to really fuel you for the day, but most importantly, there’s nothing like a fry the way you like it.
We’re all health conscious these days, picking only the finest baby spinach leaves for our mixed leaf salad, olive tapenade and oil as toppings for our organic wholemeal bread as a snack, and carrot sticks to keep us going on the move.
There’s one thing we’ll never give up though, and that’s the big fry of a weekend morning, preferably Sunday, although Saturday is also acceptable. Both days is just a brilliant bonus, and don’t even get us started on the joys of a bank holiday Monday one.
While it seems like something so time-honoured and simple, there’s a complex art and skill involved to crafting the perfect fry up, and it takes a master-chef to really know how to put the perfect one together with all its different parts.
Are your eggs fried or scrambled? Do you go extra fancy and poach those bad boys like you’re the Lord of a posh stately home? If you’re frying, are they runny for dipping so you can clean up the spillage with a slice of toast or not runny so that you don’t get egg all over your bacon?
The ever controversial issue of beans or no beans often rears its head, and while some people enjoy having the sauce to mop everything up, others don’t want the separate parts of the fry to be tainted by the tomato-based kiss of a saucy bean.
The next tricky issue is what bread to go for. White toast or a good solid brown soda is another important component of a good fry up, but there’s also the very cheeky option of potato farls or, if you’re feeling like you can take on the world, how about some fried bread? You can taste the goodness in it, carbohydrates and vitamins, it’s all in there.
Of course, the most important part of the whole thing are the sausages, rashers and pudding. You can’t be messing around here, you need quality gear or all the time you spent preparing everything is ruined. And don’t forget to make extra sausages for a sausage sandwich for lunch.
There’s only one place to turn to when it comes to these staples in your diet (no, it’s not the A-Team, or the Ghostbusters), those lovely lads and ladies at Denny, who’ve been producing only the finest here in Ireland for the best part of 200 years.
Now that we’re sure you’re nice and hungry having thought about that delicious fry, slap on the kettle and get one brewing, a fry isn’t a fry without a massive cup of tea on the side.
You can find out more from Denny on Facebook and Twitter, and click here to get started on your breakfast census answers.
