Distinctively Scottish elements include Scottish style or Stornoway black pudding, Lorne sausage (sometimes called a "square" for its traditional shape), Ayrshire middle bacon and tattie scones. In Scotland, the full breakfast, as with others, contains eggs, back bacon, link sausage, buttered toast, baked beans, and tea or coffee. īreakfast cereal (or porridge), often precedes the breakfast dish, and the meal typically concludes with buttered toast spread with marmalade, jam, honey or other conserves, together with additional tea and coffee. One theory for the origin of the latter name is that British Army general Bernard Montgomery, nicknamed 'Monty', was said to have started every day with a "Full English" breakfast while on campaign in North Africa during the Second World War. As some of the items are optional, the phrase "Full English breakfast", "Full English", or " Full Monty" often specifically denotes a breakfast including everything on offer. The food is traditionally served with tea or coffee, as well as fruit juices.Īs nearly everything is fried in this meal, it is commonly known as a "fry-up". In the North Midlands, fried or grilled oatcakes sometimes replace fried bread. In recent years, hash browns have become a popular inclusion. Buttered toast, and jam or marmalade are often served at the end of the meal although toast is generally available throughout the meal. Black pudding and baked beans are also very frequently included, and very rarely bubble and squeak: potato products are not generally included in a full English breakfast. The "traditional" full English breakfast, includes back bacon (and/or more rarely, streaky bacon ), sausages (usually pork or Cumberland), eggs ( fried, poached or scrambled), fried or grilled tomatoes, fried mushrooms ( button or Portobello), and fried bread. The British cafe (such as this one in Islington, London, with a "breakfast served all day" sign) typically serves the full breakfast throughout the day on hotel menus) with the lighter, carbohydrate-based alternative of a continental breakfast. The protein-centric full breakfast is often contrasted (e.g. Its popularity soared post-World War II and it became a staple of the working class. The fried breakfast became popular in Great Britain and Ireland during the Victorian era, and appears as one among many suggested breakfasts in home economist Isabella Beeton's Book of Household Management (1861). In the old Anglo-Saxon tradition of hospitality, households would provide hearty breakfasts for visiting friends, relatives and neighbours". On its origin, Country Life magazine states, "The idea of the English breakfast as a national dish goes right back to the 13th century and the country houses of the gentry. The full breakfast is among the most internationally recognised British dishes along with bangers and mash, shepherd's pie, fish and chips, roast beef, Sunday roast and the Christmas dinner. It is also popular in many Commonwealth nations. It is so popular in Great Britain and Ireland that many cafes and pubs offer the meal at any time of day as an "all-day breakfast". While it is colloquially known as a "fry up" in most areas of the UK and Ireland, it is usually referred to as a "full English" (often "full English breakfast"), a "full Irish", "full Scottish", "full Welsh", and "Ulster fry", in England, the Republic of Ireland, Scotland, Wales, and Northern Ireland, respectively. It appears in different regional variants and is referred to by different names depending on the area. A full breakfast is a substantial cooked breakfast meal, often served in the United Kingdom and Ireland, that typically includes bacon, sausages, eggs, black pudding, baked beans, tomatoes, mushrooms, toast, and a beverage such as coffee or tea.
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