For those who prepare (or "fix", as we used to say here in the States) their fry up themselves, do you prepare everything together in the same pan, as this article suggests one should do?
"The real skill in a great end result is cooking the entire meal in the one pan, thus securing and sealing the flavour throughout the whole cooking process."
In reading over the ingredients required for the Ulster Fry in the article, I know that rapeseed oil will have to be a special order. Potato bread shouldn't be a problem but soda bread will be.
I'll have to read up n the slight differences between the English, Irish, and Scottish breakfasts. Colombia has a "Calentado", which is the South American cousin to these greasy feasts.
Luckily English "full breakfasts" and the like are served throughout Europe, so when I'm "over there" this Autumn, that will have to be when I chow down.
