In EGG BACON CHIPS & BEANS, Russell Davies investigates the highs and lows of greasy spoon café culture. He explores the state of contemporary condiment display, admires the unique brewed, stewed quality of tea from an urn not a kettle, and wonders where that peculiar brown sauce that you’d never see in Tescos actually comes from. He also ponders the evolution of the Great British fry-up. How did egg, bacon, chips and beans first end up on a plate together? Who decided it was a good idea? And how do fried tomatoes get so atomically hot?