If you're not tucking into a full-English fry-up this morning, you're doing Sunday all wrong.
With it being quite literally freezing outside, there really is no better excuse to stay inside in your pyjamas and whip up a piping hot breakfast - that's what weekends are for, after all.
However, before you start frying up some bacon, you might want to take note of what one top chef has to say - as he thinks we've all been doing it wrong.
According to Michelin-starred chef Jeff Baker, many of us make a crucial error while cooking bacon, and it ends up a lot greasier than it should be.
We're just not getting the pan hot enough.
"I find that the best way to cook bacon is on a medium to high heat pan with a small amount of natural fat, searing it on each side for a minute or so," he told the Daily Star .
"If the bacon is properly dry cured and cut to a nice thickness, it should caramelise on the edges.
"The fat will then render without dissolving, resulting in delicious flavour."
Jeff also thinks we should ditch the condiments, as he says that if the meat is cooked correctly, it shouldn't need any ketchup or hot sauce.
He said: "In my opinion, if cooked this way the bacon won’t need any sauce to enhance the taste - it’ll be perfect as it is."
Not sure about that one, Jeff, but I'll take your word for it.
