| Lay down the bacon
flaps along the grill thing and stick them under
the hot heat to let them cook. Keep an eye on
them in the back of your head over your shoulder
as rashers are thin and cook quickly yes they
do do that actually yes. Also they catch fire
very easy as pigs is highly flammable creatures.
Place the bean-pan
on sort of high-ish but not too hot heat and wait
till they starts to bubble, stir around a bit
with appropriate spoon or some such kitchen implementation,
turn heats down and simmer away.
When the mushrooms
are getting “there” place the tomatoes
in the frying pan too, cut side down, in among
the rest of it where you can. Why not start frying
the black puddings
too? Go, get them frizzling. Due to lack of pans
I would fry the fried
slices in another room, if I were you.
Get it hot like the first one, blob in some lards,
swirl around like that and when heaty place in
slices of bread. Probably best to turn the bacon
now and cook it on its other side by turning it
over itself already.
By now your kitchen should be getting
very smoky, and that means you’ve got it
just right.
Ready with the egges?
This is the last bit and the fun bit but also
the riskiest bit mess-wise. Find room in the frying
pan where they can go, break them on and let them
in and cook until cooked.
What else? What have you forgotten?
Nothing? Then it must be ready. Now what? Let's
eat it. |
