Sausage and bacon is a tricky one, it probably comes down to the quantity of each, how they're cooked, pork or beef sausage, how crisped the bacon is........probably call that a game-time decision.
When you throw an egg into the mix, it all comes down to the viscosity.
There's a sweet-spot in terms of how the egg is cooked for sandwich purposes.
Too runny, hooor of a mess......over done, nae use for a sanny.
And if that sweet spot is hit, there's nae need for sass.
The yolk does the heavy lifting in terms of liquid/meat binding...... and if the yolk is seasoned with just a soupçon of sa't, the flavour is in the books also.
Affa fine.


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