Full breakfast - wikipedia Full breakfast `` Full English '' redirects here. For the television series, see Full English ( TV series ). For other options, see The Full English. `` Eggs and bacon '' redirects here. For the plants, see Eggs - and - bacon. Part of a series on Meals Meals Breakfast Second breakfast Elevenses Brunch Lunch Plate lunch Tea Dinner Supper Combination meal Kids ' meal Snack Value meal Components and courses Amuse - bouche Full course dinner Hors d'oeuvre Dessert Entrée Entremet Main course Meal preparation Side dish Related concepts À la carte Banquet Boodle fight Buffet Cuisine list Drink Eating Food History of breakfast Snacking Table d'hôte Table manners A full breakfast is a breakfast meal that typically includes bacon, sausages, eggs and a beverage such as coffee or tea. It comes in different regional variants and is referred to by different names depending on the area ; however, it is colloquially known as a `` fry up '' in all areas. It is usually referred to as a full English breakfast in England ( often shortened to `` full English '' ), and therefore, as a `` full Irish '', `` full Scottish '', `` full Welsh '', and the `` Ulster fry '' in the Republic of Ireland, Scotland, Wales, and Northern Ireland, respectively. It is especially popular in the British Isles to such an extent that many cafés and pubs offer the meal at any time of day as an `` all - day breakfast ''. It is also popular in other English - speaking countries, particularly countries that were a part of the British Empire. Long - established in British culture, about a fifth of British tourists eat a full English breakfast while on holiday overseas. The full breakfast is among the most internationally recognised British dishes along with such staples as bangers and mash, shepherd 's pie, fish and chips, roast beef, Sunday roast and the Christmas dinner. The full breakfast became popular in the British Isles during the Victorian era, and appeared as one among many suggested breakfasts in home economist Isabella Beeton 's Book of Household Management ( 1861 ). A full breakfast is often contrasted ( e.g. on hotel menus ) with the lighter alternative of a continental breakfast, consisting of tea, milk or coffee and fruit juices with bread, croissants, bagels, or pastries. Contents 1 Regional variants 1.1 United Kingdom and Ireland 1.1. 1 England 1.1. 2 Ireland 1.1. 3 Ulster 1.1. 4 Scotland 1.1. 5 Wales 1.2 North America 1.3 Australia and New Zealand 1.4 Hong Kong 2 Foods included 3 See also 4 References 5 External links Regional variants United Kingdom and Ireland England `` English breakfast '' redirects here. For the tea, see English breakfast tea. A full English breakfast with fried egg, sausage, white and black pudding, bacon, mushrooms, baked beans, hash browns, toast, and half a tomato The traditional full English breakfast includes bacon ( traditionally back bacon ), fried, poached or scrambled eggs, fried or grilled tomatoes, fried mushrooms, fried bread or buttered toast, and sausages. Black pudding, baked beans, bubble and squeak and hash browns are often also included. In the North Midlands, fried or grilled oatcakes sometimes replace fried bread. The food is traditionally served with a mug of tea ; more recently coffee is an alternative. As nearly everything is fried in this meal, it is commonly called a `` fry - up ''. 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 latter name became popular post World War II after British Army general Bernard Montgomery ( nicknamed Monty ) was said to have started every day with a full English breakfast when in the campaign in North Africa. The traditional Cornish breakfast includes hog 's pudding and Cornish potato cakes ( made with mashed potatoes mixed with flour and butter and then fried ), or fried potatoes alongside the usual bacon, sausage, tomato, mushrooms, egg and toast. In the past traditional Cornish breakfasts have included pilchards and herring, or gurty pudding, a Cornish dish similar to haggis, not to be confused with gurty milk, another Cornish breakfast dish made with bread and milk. Ireland `` Irish breakfast '' redirects here. For the tea, see Irish breakfast tea. A full Irish breakfast served in Cork In Ireland, as elsewhere, the exact constituents of a full breakfast vary, depending on geographical area, personal taste and cultural affiliation. The breakfast became popular there whilst Ireland was a part of the United Kingdom. Traditionally, the most common ingredients in Ireland are bacon rashers, pork sausages, fried eggs ( or scrambled ), white pudding, black pudding, toast and fried tomato. Sauteed field mushrooms are also sometimes included, as well as baked beans, hash browns, liver, and brown soda bread. Fried potato farl, boxty or toast is sometimes served as an alternative to brown soda bread. Limerick in particular has a long - standing traditional association with pork - based meat products. The `` breakfast roll '', consisting of elements of the full breakfast served in a French roll, has become popular due to the fact it can be easily eaten on the way to school or work, similar to the breakfast burrito in the United States. The breakfast roll is available from many petrol stations and convenience stores throughout Ireland. In 2006 Irish comedian Pat Shortt released a song called `` Jumbo Breakfast Roll ''. Ulster A full Ulster fry served in Belfast, Northern Ireland An Ulster fry is a dish similar to the English breakfast, and is popular throughout Ulster, where it is eaten not only at breakfast time but throughout the day. Typically it will include soda bread ( as in an Irish breakfast ) and potato bread, but omit white pudding. Similarly to the breakfast roll seen in the south of Ireland, in Northern Ireland they serve `` filled sodas '', which usually consist of a soda farl shallow - fried on one side and filled with fried sausages, bacon or eggs. Fried onions or mushrooms are usually added upon request. Filled sodas are a popular choice for breakfast from roadside fast - food vendors. Scotland A similar Scottish alternative In Scotland, the full breakfast, as with others, contains eggs, back bacon, link sausage, buttered toast, baked beans, and tea or coffee. Distinctively Scottish elements include Scottish style black pudding, Lorne sausage, and tattie scones. It commonly also includes fried or grilled tomato or mushrooms and occasionally haggis, white pudding, fruit pudding or oatcakes. As with other breakfasts it has become more common, especially within the home, to grill the meats, puddings and tomatoes and to only fry the eggs and tattie scones. Another more historical Scottish breakfast is porridge and may occasionally be served as a starter. Brewer 's Dictionary of Phrase and Fable refers to a Scotch breakfast as `` a substantial breakfast of sundry sorts of good things to eat and drink ''. Wales As in the rest of Britain and Ireland, the composition of a Full Welsh Breakfast ( Welsh : Brecwast Cymreig llawn ) can vary. However, with the new - found appreciation of Welsh food and recipes in the early 21st century, there have been attempts to establish a broad definition. The traditional Welsh breakfast reflects the coastal aspect of Welsh cuisine. As such it will typically include Welsh cockles and laverbread ( a seaweed purée often mixed with oatmeal and fried ). Both delicacies are traditionally served with thick bacon, but a Welsh breakfast may also include Welsh sausages, mushrooms and eggs. Full Welsh breakfasts are accompanied by traditional breakfast drinks, with Welsh tea a ubiquitous choice. Today, as they are often served throughout the day in public houses or inns, a traditional beer or ale is not uncommon. Modern alternatives to the traditional full breakfast will often develop the traditional seafood theme. Smoked fish such as sea trout or sewin may be served accompanied with poached eggs. North America This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. ( March 2010 ) Bacon and eggs with pancakes This style of breakfast was brought over to the United States and Canada, where it has endured. A full breakfast in these countries often consists of eggs, various meats, and commonly one type of fried potatoes -- hash browns, home fries, Potatoes O'Brien, or potato pancakes -- and some form of bread. Typical breakfast meats in America are bacon, Canadian bacon, breakfast sausage, ham, scrapple, pork roll, Spam, steak, or country fried steak. In Canada, peameal bacon or cretons are often served. In the Southern US, grits are typically included. Breads served might include toasted bread, English muffins, bagels, or biscuits. Beverages such as coffee and orange juice may be included, and pancakes, waffles, or French toast might accompany the other items, possibly replacing the bread component. In diners the most common components are eggs, bacon and / or breakfast sausage served with one or two of either toast, hash browns, home fries, pancakes or waffles. Australia and new Zealand The full breakfast common in Australia and New Zealand is similar to British and North American variants, with some differences, having spread to Australasia when it was a part of the British Empire. Bacon, eggs, hash browns, and sausages are the most common aspects of the Australasian full breakfast. Tomato, barbecue and Worcestershire sauces are used frequently, as is cheese. Bread is used as the base for most breakfast dishes, however it is common to use bread ( or toast ) to make a bacon and egg sandwich. Breakfast muffins are an increasingly popular alternative to bread in the Australasian full breakfast. Regional variants are prevalent, with German influences particularly commonplace in South Australia. Hong Kong A few establishments in Hong Kong offer all day breakfast or brunch options ( hybrid of English and North American items ) from formal restaurants to low frills establishments. Foods included The ingredients of a full breakfast vary according to region and taste. They are often served with condiments such as brown sauce or ketchup. Some of the foods that may be included in a full breakfast are : eggs ; fried, scrambled or poached fried or grilled bacon, also referred to as `` rashers '' or `` slices '' sausages or sausage patties white pudding black pudding kidneys, grilled or fried potato, either sautéed or served as chips, potato waffles, potato bread, potato cake, or hash browns bread, usually toasted or fried soda bread ( common in Ireland, and available in both white and brown varieties ) pancakes baked beans fried mushrooms fried, grilled, or tinned tomatoes fried haggis ( in Scotland ) oatcakes ( in Scotland ) fruit pudding ( in Scotland ) potato ( or `` tattie '' ) scones ( in Scotland and Ireland ) sliced sausage, also known as Lorne sausage ( in Scotland ) Spam, often fried in slices ( in the UK ) laverbread ( in Wales ) grilled smoked mackerel / kippers cockles ( in Wales ) hog 's pudding ( in Cornwall and Devon ) corned beef hash ( in the United States ) grits ( in the US ) scrapple ( in the US ) English muffins or biscuits ( in the US ) See also Food portal Builder 's tea Greasy spoon English breakfast tea Irish breakfast tea List of breakfast topics List of Irish dishes Mixed grill Northern Irish cuisine Welsh cuisine References Jump up ^ `` The full English ''. Jamieoliver.com. Retrieved 26 February 2014. Jump up ^ `` Traditional Scottish Food ''. Visit Scotland. Retrieved 26 February 2014. Jump up ^ Rowland, Paul ( 25 October 2005 ). `` So what is a ' full Welsh breakfast ' ? ''. Wales Online. Archived from the original on 2 May 2014. Retrieved 26 February 2014. Jump up ^ Bell, James ( 29 January 2014 ). `` How to... Cook the perfect Ulster Fry ''. Belfast Telegraph. Retrieved 26 February 2014. Jump up ^ Spencer, Colin ( 2003 ). British Food : An Extraordinary Thousand Years of History. Columbia University Press. ISBN 978 - 0 - 231 - 13110 - 0. Jump up ^ `` The Traditional Full English Breakfast ''. The English Breakfast Society. Retrieved 20 January 2013. Jump up ^ `` How to make the perfect full English breakfast ''. 25 June 2015. Jump up ^ `` How to get all - you - can - eat breakfast with unlimited tea and coffee for just £ 5 in Coventry ''. Coventry Telegraph. 16 October 2017. Jump up ^ Judy Parkinson ( 2011 ). `` Spilling the Beans on the Cats Pyjamas : Popular Expressions - What They Mean and Where We Got Them ''. Michael O'Mara Books, Jump up ^ Mary Maddock. `` Cornish Potato Cake Recipe -- Cornish Recipes ''. Greenchronicle.com. Retrieved 20 January 2013. ^ Jump up to : ( 1 ) Jump up ^ The Ladies ' Companion, December 1854, The Mercy of the Winter 's Waves, ( A Christmas Tale ), by Silverpen. Jump up ^ The Wordsworth Dictionary of Culinary & Menu Terms, Rodney Dale, 2000 Jump up ^ `` Traditional Irish Breakfast recipe from ''. Food Ireland. Retrieved 20 January 2013. Jump up ^ Traditional Irish Breakfast recipe Archived 7 July 2011 at the Wayback Machine. from Barry 's Tea Jump up ^ ( 2 ) Jump up ^ `` Archived copy ''. Archived from the original on 27 October 2014. Retrieved 2014 - 12 - 09. Jump up ^ Gerald, Paul ( 12 July 2012 ). `` The Full English ''. Memphis Flyer. Contemporary Media, Inc. Retrieved 30 July 2012. The Irish might have soda bread, a potato pancake called boxty, white pudding ( what you 're used to, but with oatmeal in it ) or black pudding ( the same, but with blood cooked in ). Jump up ^ `` The silence of the hams ''. The Irish Times. 1999 - 07 - 14. Retrieved 2017 - 06 - 24. ^ Jump up to : McDonald, Brian ( 12 May 2008 ). `` Top breakfast baguette rolls into Irish history ''. Irish Independent. Retrieved 30 July 2012. Jump up ^ Gerald, Paul ( 12 July 2012 ). `` The Full English ''. Memphis Flyer. Contemporary Media, Inc. Retrieved 30 July 2012. The Scots like to have tattie ( potato ) scones, fruit pudding ( actually a sausage made with very little fruit ), and, of course, their curse on the earth, haggis. Jump up ^ Elizabeth Foyster, Christopher A. Whatley ( 2009 ). A History of Everyday Life in Scotland, 1600 to 1800. Edinburgh University Press. p. 139. Jump up ^ Alan Davidson and Tom Jaine ( 2006 ). The Oxford companion to food. Oxford University Press. p. 185. Jump up ^ Brewer, E. Cobham. Brewer 's Dictionary of Phrase & Fable. New York : Harper & Brothers. p. 812. ^ Jump up to : `` So what is a ' full Welsh breakfast ' ? ''. Wales Online. 25 October 2005. Archived from the original on 2 May 2014. Jump up ^ Welsh Government. `` Wales.com -- Food ''. Government of Wales. Retrieved 30 July 2012. Laverbread, not actually bread at all but seaweed, is rolled in oatmeal, fried into crisp patties and served with eggs, bacon and fresh cockles for a traditional Welsh breakfast. Jump up ^ `` Hong Kong brunch : 10 best bargain all - day breakfasts ''. Jump up ^ `` Hong Kong 's best - kept secrets : all - day breakfasts for HK $48 in a sleepy border village ''. External links Wikimedia Commons has media related to English breakfast. Look up full breakfast in Wiktionary, the free dictionary. Wikibooks Cookbook has a recipe / module on English Breakfast The English Breakfast Society Stress - free full English breakfast Ulster Fry and Eggs recipe Why the great British breakfast is a killer ( subscription required ) Breakfast topics By type Brunch Champagne breakfast Elevenses Frühschoppen Full breakfast Instant breakfast Israeli breakfast Midnight breakfast Pancake breakfast Second breakfast Suhur Wedding breakfast Yum cha By topic History of breakfast Oslo breakfast School breakfast club List articles List of breakfast beverages List of breakfast cereals List of breakfast foods Index of breakfast - related articles Commons WikiProject Breakfast Irish cuisine List of Irish dishes Bacon and cabbage Barmbrack Blaa Boxty Brown bread Carrageen moss Champ Clare Island Salmon Coddle Colcannon Connemara Hill Lamb Crubeens Dilisk Dublin Bay prawns Drisheen ( Packet ) & Tripe Goody Imokilly Regato Irish cheeses Irish Lumper potato Irish stew Limerick ham Potato bread Skirts and kidneys Soda bread Spiced beef Timoleague Brown Pudding Veda bread Irish breakfast including : Black pudding White pudding Sausages Rashers Fried eggs Ulster Fry English cuisine Periods Roman times Dishes Sausages Middle Ages Exemplars The Forme of Cury ( c. 1390 ) Dishes Apple pie Bacon Banbury cake Cheesecake Custard Game pie Gingerbread Kippers Mince pie Mortis Pasty Pease pudding Pie Pottage 16th century Exemplars Thomas Dawson ( The Good Huswifes Jewell, 1585 ) Dishes Black pudding Fruit fool Pancake Scones Syllabub Trifle ( without jelly ) 17th century Exemplars Elinor Fettiplace ( Receipt Book, 1604 ) Gervase Markham ( The English Huswife, 1615 ) Robert May ( The Accomplisht Cook, 1660 ) Hannah Woolley ( The Queen - like Closet or Rich Cabinet 1670 ) John Evelyn ( Acetaria a Discourse of Sallets 1699 ) Kenelm Digby ( The Closet Opened 1699 ) Dishes Battalia pie Currant bun Queen of Puddings Sponge cake Sussex pond pudding Sweet and sour Tea 18th century Exemplars Mary Kettilby ( A Collection of above Three Hundred Receipts 1714 ) John Nott ( The Cooks and Confectioners Dictionary, 1723 ) Eliza Smith ( The Compleat Housewife 1727 ) Hannah Glasse ( The Art of Cookery made Plain and Easy 1747 ) Elizabeth Raffald ( The Experienced English Housekeeper 1769 ) Richard Briggs ( The English Art of Cookery 1788 ) William Augustus Henderson ( The Housekeeper 's Instructor 1791 ) Dishes Bread and butter pudding Christmas pudding Chutney Cottage or Shepherd 's pie Eccles cake Jellied eels Jugged hare Ketchup Marmalade Parkin Piccalilli Pork pie Roast beef Sandwich Scouse Suet pudding Toad in the hole Trifle ( with jelly ) Welsh rabbit Yorkshire pudding 19th century Exemplars Mrs Rundell ( A New System of Domestic Cookery 1806 ) Eliza Acton ( Modern Cookery for Private Families 1845 ) Charles Elmé Francatelli ( The Modern Cook 1846 ) Isabella Beeton ( Mrs Beeton 's Book of Household Management 1861 ) Dishes Bubble and squeak Cauliflower cheese Cobbler Devilled kidneys Faggots Fish and chips Full English breakfast HP Sauce Ice cream cone Lancashire hotpot Potted shrimps Sausage roll Steak and kidney pudding Battenberg cake Eton mess Eve 's pudding Jam roly - poly Lardy cake Madeira cake Summer pudding Worcestershire sauce 20th century Exemplars Elizabeth David ( A Book of Mediterranean Food 1950 ) Dorothy Hartley ( Food in England 1954 ) Constance Spry & Rosemary Hume ( The Constance Spry Cookery Book 1956 ) Marguerite Patten ( Everyday Cook Book in Colour 1968 ) Jane Grigson ( Vegetable Book 1978 ) Delia Smith ( How to Cheat at Cooking 1971 ) Rick Stein ( English Seafood Cookery 1988 ) Nigel Slater ( Real Fast Food 1992, Kitchen Diaries 2005 ) Keith Floyd ( Floyd on Britain and Ireland 1988 ) Marco Pierre White ( White Heat 1990 ) Nigella Lawson ( How to Eat 1998 ) Jamie Oliver ( The Naked Chef 1999 ) Fergus Henderson ( Nose to Tail Eating, 1999 ) Gordon Ramsay Gary Rhodes ( New British Classics 1999 ) Dishes Bakewell tart Beef Wellington Carrot cake Chicken tikka masala Crumble Knickerbocker glory Ploughman 's lunch Salad cream 21st century Exemplars Michel Roux Jr. ( Le Gavroche ) Hugh Fearnley - Whittingstall ( River Cottage ) Antony Worrall Thompson ( GI Diet 2005 ) Heston Blumenthal ( The Fat Duck ) Mary Berry ( Baking Bible 2009 ) Clarissa Dickson Wright ( A History of English Food 2011 ) Nadiya Hussain ( Nadiya 's British Food Adventure 2017 ) Related List of English dishes List of English cheeses List of puddings Rationing in the United Kingdom Retrieved from `` https://en.wikipedia.org/w/index.php?title=Full_breakfast&oldid=814992670 '' Categories : Breakfasts British cuisine Irish cuisine Cuisine of Northern Ireland Eggs ( food ) Pork dishes Food combinations National dishes Hidden categories : All articles with dead external links Articles with dead external links from January 2013 Webarchive template wayback links Use dmy dates from October 2013 All articles with unsourced statements Articles with unsourced statements from November 2017 Articles containing Welsh - 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Question: what kind of beans are in an english breakfast
Answer: baked beans