Saturday Brunch: A Healthier Option Fry-Up!

Good old-fashioned fry-ups are rarely the most aesthetically pleasing of concoctions, or the healthiest. In this instance, however, I have attempted to address at least the health concerns as best I can by frying with sunflower oil, as opposed to any form of saturated fat. This may not qualify this fry-up for inclusion in any good healthy eating guide but enjoying this kind of meal once every so often should cause little long term concerns.

Ingredients

2 rashers of bacon
1 Lorne sausage (or two links)
1 egg
1 slice of bread
1 tomato
Half a small onion
Sunflower oil for frying

Method

It is possible to prepare a fry-up of this nature using one frying-pan but I prefer to make things easy for myself by using two. I essentially cook the egg and bread in one pan and everything else in the second.

A little oil should be added to the first pan and the Lorne (or link) sausage added. Links will take slightly longer but the Lorne sausage should be ready to turn after three or four minutes. At this point, the onion (sliced), the bacon and the tomato (halved) should be added to the pan.

Sunflower oil should then be added to the second pan and brought up to a fairly high heat before a small hole is cut in the centre of the bread with the likes of an egg cup and the bread is added. It is essential that the oil be hot so that the bread begins to cook straight away, rather than absorbing all the oil. Cook the bread on one side for about a minute until it just begins to crisp, then add the egg, ensuring that the yolk slips in to the hole. Cook for a couple of minutes before turning and cooking for a couple of minutes more.

The healthier option fry-up can then be plated up and enjoyed - with or without a generous dollop of HP Sauce!