Pongo

An Ulster Fry is the best!

DXBtoDOH

I can see I'm the odd man out

A bacon butty is probably the closest I can get to a fry up. Especially one with a fried egg too. Preferably with runny yolks.

IKnowNothing

A bacon butty, so, what bread? White sliced (Mother's Pride type), that posh stuff you get in Spinneys and the like (hand cut obviously), a bun, a barmcake, a stottie, red or brown sauce, crispy or not bacon, back or streaky?

Smoked back bacon, not over cooked but the fat slightly crispy, sliced bread, red sauce (Heinz not Daddies).

DXBtoDOH

Nice whole wheat bun, bap or barmcake, with back bacon, a bit crispy, egg and a bit of brown sauce.

They make very good ones in NZ I must say.

Johnnyboy11

Why has no one mentioned the ubiquitous can of Tennent's Lager for breakfast? Re-hydrating, low fat, rich in Vitamin B ...

TheShed

Back in the days I was in the City, we had this with ketchup and refered to it as “an RTA”

clergy

Eggs Ben from Coffee Bean and Tea Leaf, sadly no longer with us. Herby bread and free coffee till 11am.
Failing that a log of Wurzel sliced up with oil/vinegar.

scrubbedexpat141

Simple rules of sauce for a bacon roll / sandwich / baguette:

Brown, always.... Unless you throw cheese in the mix, then red.

hnd

Sorry, have to disagree ... Heinz ketchup with Colmans English mustard, made from powder but with milk, not water - makes it hotter!

IKnowNothing

Red for bacon (smoked obviously), brown for bangers.

Then the question, a bacon and sausage sarnie, what to do? Spread red on on side of bread, brown on the other.

weasel decentral

Red sauce is the condiment of children, anyone over the age of 12 should not use it.

scrubbedexpat141

Mustard? I'm sorry but I have to disagree. That's mental.

Never both.
Brown is the safe option.

littlejimmy

I go the other way...brown for bacon, red for sausages. If an egg becomes involved then it's red.

IKnowNothing

What about the sausages then? I prefer the normal pork ones (thin) from Spinneys, not keen on the spicy ones but the pork and leek are decent too.

scrubbedexpat141

There was a phase about 5-10 years about of it being really cool to dick about with sausages and put loads of different silly flavours in them.

Plain is always a strong sausage approach, the classic flavours (Lincolnshire etc) are nice. Poncey hipster creations are shit.

Porky White's are available here and are an excellent sausage.