The development of the full English breakfast as we think of it today is an interesting chapter in food history. Like so many food trends, the concept of a big morning meal originated with English royalty, was copied by lesser nobles and the landed gentry, then spread to the (economic) upper class and on to the middle and working classes. But it didn't happen overnight; it took about 600 years for the full English breakfast to take the form we recognize today.
As breakfast slid down the social scale and into the bellies of the broad masses, it became a much simpler and smaller meal. Bacon (and/or sausages) and eggs emerged as the focal point of the full English in the early 1900s, mainly for practical reasons of concern to hotel and restaurant kitchens as well as home cooks. Bacon and eggs were cheap to buy and easy and quick to fry. Almost all the components of the full English are fried, the one outlier being tinned beans.
According to the English Breakfast Society (https://englishbreakfastsociety.com/english-breakfast-recipe.html}, the ingredients in a full English breakfast for two should be:
4 Pork Sausages
6 Strips Of Back Bacon
4 Eggs
1 Tomato
2 Cups Of Mushrooms
1 Can Of Baked Beans
200g Of Black Pudding
Tea or Coffee
Fresh Orange Juice
6 Pieces Of Sliced Bread (two of which are fried, the others are toasted)
Selection Of Newspapers
Prep Time: 5 minutes
Cook time: 30 minutes
Yield: Breakfast For Two
NUTRITION FACTS:
750 calories and 55 grams of fat per serving.
The Web site also maintained beans should NOT be served on the same plate as the other components and gave this photo to illustrate. I added the yellow arrow).
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