Bacon and egg for breakfast

I don’t often have  cooked breakfast, in fact I’d say I don’t even have it once a week or once a fortnight, but I guess maybe once a month… It’s not very any particular reason, although I am constantly trying to watch my weight, but somehow, delicious though it is, I just don’t want it.

Bacon and egg, a perfect marriage… rather like fish and chips or sausage and mash tomato and cheese in a sandwich. What is it I wonder? It is to do with texture, the smooth silky egg white, the flowing liquid yolk, the chew of the bacon (crispy and crunchy if you like it like that, or firm and with a nice chew if you prefer it that way).  I’m happy to have my egg on a piece of toast (buttered preferably – I know its naughty but that little salty butter hit compliments the egg!) or on fried mashed potato – not exactly a rosti more a traditional way of using up left over mash.

It’s nice to have extras, tomato or mushrooms or hash browns (hash browns are maybe a little modern for some people!) or sausage if it’s a  Powter’s Newmarket sausage, and I know some people like baked beans, but not for me. However, really, the best thing is the simple thing, just bacon and egg.