lidded and just maldon & cracked black
cooked in irish butter
added the ham at the start, should have waited. it shrank quite a bit and was a touch chewy.
Hmm, I've always heard how bland the food is in UK and now I get a hint of why. They think ham is bacon?!?
Ham and back bacon are not quit the same.
I always hated back bacon an english friend made me try a high quality one properly cooked and its actually delicious. To me its something entirely different than streaky bacon but not bad by any stretch of the imagination.
The key to back bacon is that you only let it kiss the pan. it overcooks super fast and gets dry and stringy.
big thing i discovered with the eggs is to make a sauce that's like 2 part mayo, 1 part spicy mustard, half part horseradish, 1 part hot sauce, & 1 part ketchup and that's like a faux hollaindaise sauce, an astley sauce if you will, because it's never gonna let you down and it takes seconds to make - would probably be a bit much on naked eggs, but since i nearly always have my eggs as open faced sandwiches on english muffins and are usually poached (2.5 min is the time IMO) then it's pretty dope
