Eggs and Bacon and Beans and Sausage. And Toast.
In college I studied in England’s Lake District, where I was introduced to the miraculous cure-all known as the “fry-up,” (a.k.a the Full English breakfast), a platter of protein that includes (but is not limited to) the following: baked beans, fried eggs, fried bacon, fried tomatoes, fried potatoes, fried sausage and toast (which is used like a utensil). I cleaned my last plate of fry-up more than 8 years (and 25 pounds) ago and have lamented the loss of my Sunday morning pick-me-up ever since. But we were reunited last weekend, right here in fat-phobic New York, at my new favorite brunch spot: European Union. After a bumpy start (following suit from that other E.U., perhaps?), the restaurant was rescued by chef Akhtar Nawab, formely of Craftbar. Nawab’s fry-up is true to the classic form, made with impeccable ingredients: fresh organic eggs, local white and black (a.k.a “blood”) sausages, bacon from Father’s Country Hams in Kentucky (Nawab’s a Kentucky boy), a pot of baked beans and roasted tomatoes with garlic and onions. And toast, of course.