Avery Collins
In the UK, a full breakfast typically consists of bacon, sausage, beans, bread, eggs, hash browns, mushrooms, and tomatoes. Black pudding, chips, and sautéed potatoes are also sometimes included. This meal is commonly known as a fry-up or a Full Monty. The term Full Monty may have originated with British Army general Bernard Montgomery, nicknamed 'Monty', who is said to have started his days with a Full English during his campaign in North Africa in World War II. In different parts of the UK, such as Liverpool, people use terms like brekkie or fry up to refer to breakfast. In Scotland, Wales, and Ulster, the full breakfast also includes distinct regional variations.
| Characteristics | Values |
|---|---|
| Common names for breakfast | Brekkie, fry-up, cooked breakfast, breakfast, the Full Monty, full English, all-day breakfast |
| Typical ingredients | Bacon, sausage, beans, bread (fried or toasted), eggs, hash browns, mushrooms, tomatoes, black pudding, chips or sautéed potatoes, buttered toast, jam or marmalade, tea or coffee |
| Regional variations | Irish fry (includes potato cakes, fried bread, black pudding), Scotch breakfast (includes haggis, white pudding, fruit pudding, oatcakes), Welsh breakfast (includes cockles and laverbread), Ulster fry (includes soda bread farls and potato bread) |
| Popularity | Peaked in Edwardian Britain, declined after World War II, regained popularity in the 1950s, less common today due to health concerns and lengthy preparation time |
| Alternative names for tea | Evening meal, breakfast tea, English breakfast |
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What You'll Learn
'Brekkie' is a term used for breakfast in the morning
In Britain, the first meal of the day is commonly referred to as “breakfast”, but there are several colloquial terms used to refer to this meal. One such term is "brekkie", which is used interchangeably with "breakfast" and is considered more acceptable for the morning meal than "fry-up", which is more commonly used to refer to a similar meal eaten at dinner or tea time.
The term "brekkie" is particularly associated with the city of Liverpool, where it is used to refer to any morning meal, whether it is a full English breakfast or something simpler. In other parts of the UK, "fry-up" is a more common term for a cooked breakfast, and “tea” can refer to the evening meal.
The full English breakfast is a well-loved meal in Britain, consisting of a variety of fried foods, including eggs, bacon, sausage, tomatoes, mushrooms, beans, and bread. It is often served with tea or coffee, and in some cases, may include additional items such as hash browns, bubble and squeak, or black pudding.
The full breakfast has a long history in Britain, dating back to the 19th century when lavish breakfasts centred on local meats and fish became popular among the aristocracy. It reached its peak of popularity in Edwardian Britain and has endured as an occasional, celebratory, or traditional meal, often served as an “all-day breakfast” in cafes and pubs.
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Fry-up is a term used for breakfast in the evening
In Britain and Ireland, a full breakfast or a "fry-up" is a substantial cooked breakfast meal. It typically includes bacon, sausages, eggs, black pudding, tomatoes, mushrooms, and fried bread or toast, and is often served with tea. The term "fry-up" is used because nearly everything in this meal is fried.
The fry-up became popular in Great Britain and Ireland during the Victorian era, with eggs and bacon starting to appear in breakfasts in the 17th century. The popularity of breakfast was closely tied to the rise of tea as a popular morning drink. The full breakfast reached its peak of popularity in Edwardian Britain, and despite a decline following World War II, it became a staple of the working class in the 1950s.
Today, the fry-up is not as popular as a daily meal due to health concerns and lengthy preparation times. However, it remains a popular occasional, celebratory, or traditional breakfast option. Many cafes and pubs in Great Britain and Ireland offer the fry-up as an "all-day breakfast" option, which means it can be enjoyed at any time, including in the evening.
In some regions, such as Liverpool, a "fry-up" specifically refers to having a full English breakfast in the evening or at dinner/tea time. This term is used to distinguish it from "brekkie," which is more acceptable for the morning. The term "fry-up" is also used in a more general sense to describe a meal of leftovers from a roast dinner, fried in a pan and served for dinner.
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Full English is a specific type of breakfast
The full English breakfast is a specific type of breakfast, and a very popular one at that. It is sometimes called a “fry-up”, and is a hearty, hefty breakfast served in the UK and Ireland. It is so popular that it is often offered throughout the day as an "all-day breakfast".
The full English breakfast is a substantial cooked breakfast that includes a variety of ingredients. While there is no fixed menu or set of ingredients, a traditional English breakfast typically includes back bacon, sausages (usually pork), eggs (fried, poached or scrambled), fried or grilled tomatoes, fried mushrooms, black pudding, baked beans, and toast or fried bread.
The full English breakfast has a long history, with the combination of bacon and eggs on toast being enjoyed since as early as the 17th century. It became popular in Great Britain and Ireland during the Victorian era, when large cooked breakfasts appeared with "dramatic suddenness". It reached its peak of popularity in Edwardian Britain, and despite a decline after World War II, it became a staple of the working class in the 1950s due to new food storage and preparation technologies.
The full English breakfast has regional variations as well. For example, in Scotland, there are distinctively Scottish elements such as Scottish-style or Stornoway black pudding, Lorne sausage, Ayrshire middle bacon, and tattie scones. In Wales, cockles and laverbread (an edible seaweed purée mixed with oatmeal and fried) are two key ingredients that distinguish the Welsh breakfast from other "full" variations.
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Full breakfast became popular in the Victorian era
In Britain, a cooked breakfast is often referred to as a "fry-up". Depending on the region, it may also be called a "full English", "full Irish", "full Scottish", "full Welsh", or "Ulster fry".
The full breakfast became popular in Great Britain and Ireland during the Victorian era. It is said that large cooked breakfasts did not become common in English life until the 19th century, when they appeared "with dramatic suddenness". During this time, the full breakfast appeared in Isabella Beeton's best-selling Book of Household Management (1861), which included a recipe for "fried ham and eggs". This new full breakfast was a more affordable and quicker-to-prepare version of the lavish country breakfasts enjoyed by the upper class. It became accessible to the emergent middle classes before a day's work.
The popularity of the full breakfast was closely tied to the rise of tea as a morning drink. The breakfasts of the upper classes centred on local meats and fish from their country estates. A typical Victorian breakfast for the middle and upper classes might include a selection of bacon, eggs, haddock, fruits, and bread, all prepared by cooks and servants. Porridge was also popular, as well as classic English crumpets. Kedgeree, a dish from colonial India, was another breakfast option. Breakfast beverages included tea, beer, coffee, or cocoa.
The full breakfast reached its peak of popularity in Edwardian Britain. Despite a decline after World War II due to food shortages, it became a staple of the working class in the 1950s due to advancements in food storage and preparation technologies. Today, it is still enjoyed as an occasional, celebratory, or traditional meal in Great Britain and Ireland, often served as an "all-day breakfast" in cafés and pubs.
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Full breakfast is also known as 'The Full Monty'
In the UK, a full breakfast is also known as 'The Full Monty'. This term is believed to have originated from British Army General Bernard Montgomery, nicknamed 'Monty', who is said to have begun each day with a 'Full English' breakfast during his campaign in North Africa in World War II. The 'Full English' breakfast typically includes bacon, sausages, eggs, black pudding, tomatoes, mushrooms, and fried bread or toast, often served with tea.
The full breakfast is a substantial cooked breakfast that gained popularity in Great Britain and Ireland during the Victorian era. It is believed that large cooked breakfasts became prominent in the 19th century, and cookbooks played a crucial role in standardising the ingredients during this period. The full breakfast reached its pinnacle of popularity in Edwardian Britain, but it declined after World War II due to food shortages. However, advancements in food storage and preparation techniques allowed it to become a staple for the working class in the 1950s.
The full breakfast has regional variations across the British Isles and Ireland. In Ulster, the 'Ulster fry' is a popular variant, while the Welsh breakfast is distinguished by the inclusion of cockles and laverbread, an edible seaweed purée mixed with oatmeal and fried. In Scotland, unique elements such as Scottish-style black pudding, Lorne sausage, Ayrshire middle bacon, and tattie scones are incorporated.
While the full breakfast may have declined in daily popularity due to health concerns and lengthy preparation, it remains a beloved occasional, celebratory, or traditional meal. Many cafés and pubs in Great Britain and Ireland offer it as an "all-day breakfast," catering to those who enjoy this hearty meal at any time of the day.
Some British people refer to breakfast as 'brekkie' or 'fry-up', depending on the region and personal preference.
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Frequently asked questions
British people say a number of different things when referring to breakfast. Some common terms include "brekkie", "fry up", "a breakfast" (to refer specifically to a full English breakfast), "cooked breakfast", and "the full English".
A full English breakfast typically includes bacon, sausage, beans, eggs, mushrooms, tomatoes, and toast. Black pudding, hash browns, and fried bread are also popular additions.
Yes, regional variation exists in how British people refer to breakfast. For example, "brekkie" is more commonly used in the north of England than in the south, and some Liverpudlians refer to a non-breakfast meal containing fried foods as a "fry up".
Yes, there is some variation in the ingredients of a full English breakfast. For example, while some include hash browns, others consider them to be unsuitable for a full English and instead opt for fried potato, chips, or potato cakes.
