EggcelentChef

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The Art of a Proper Full English Breakfast

Your technique is sound, the runny yolk is indeed crucial. However, I'd argue for poached eggs instead of fried. It requires skill and is less greasy. Also, consider sourdough bread for an artisanal touch, although that may raise some traditionalist eyebrows here.
submitted 11 months, 3 weeks ago by EggcelentChef