After a late night out, there's nothing better than waking up and tucking into a hearty full English breakfast - especially if you had one too many drinks the night before.
The fried goodness will help soak up the hangover and help you feel a little more human.
But regardless of whether it's your morning cure or just your breakfast of choice, a top chef has claimed there are a few simple things you can do to make the meal even better and take it to the 'next level'.
Former MasterChef winner Kenny Tutt, who was crowned champion in 2018, has shared his top tips for a full English with The Mirror and you might want to give them a go.
Tutt says his love of cooking was inspired by his mum, who he claims absolutely "bossed the kitchen" when he was growing up - however, when it came to making a fry up, it was his dad who was in charge.
"He knew the importance of great produce and I think this is where I got my love of produce from too," he explained.
"Super fresh eggs, dry smoked bacon, decent tomatoes, and fresh crusty bread are a must in this quest for the perfect breakfast."
He went on to reveal how to make super creamy baked beans - and all you need is one extra ingredient.
"Try cooking your baked beans with a good knob of salted butter," he advised. "They go super creamy. Also a small pinch of cayenne pepper adds a subtle spiciness which goes so well with bacon."
The expert advises putting your own spin on the classic dish as well by making swaps, such as using poached eggs instead of fried eggs.
"To get a great poached egg make sure the eggs are fresh as possible," he explained. "Add a few drops of distilled vinegar as this helps set the white. Don't season the water as this breaks down the white. "
He adds: "I don't mess around with spinning the water, just gently break it into boiling water and use a spoon to gently shape the egg."
As well as eggs, he also has a simple trick for making your tomatoes even tastier using balsamic vinegar, oil, and thyme.
"To take your tomatoes to the next level, cut in half and season well with salt and pepper," instructs Tutt. "Add a good dash of olive oil and add some thyme which goes so well with tomatoes.
"Add a splash of balsamic and roast until just soft. Delicious."
Do you have a cooking tip to share? We want to hear all about it. Email courtney.pochin@mirror.co.uk
