Breakfast
Europe
The traditional breakfast most associated with Britain and Ireland remains, however, the full breakfast of eggs (fried, scrambled, or poached) with bacon and sausages, usually with mushrooms, tomatoes, baked beans, fried bread, black pudding or white pudding, and toast. Dating from a time when hard labour was more common, calorie intakes were necessarily higher, and servant labour was more available, it is nowadays regarded as a meal for the weekend or holidays when time is available for preparation, prepared by parents to welcome children, or as a special occasion such as a birthday or anniversary, or following a night of drinking. A healthy and nutritious version consists of grilling the protein and using poached, rather than fried, eggs, and variations based on one egg, one protein, and toast abound. It remains by far the most common choice on brunch menus and breakfast cafes across the region. The "full Scottish breakfast" tends to omit pork sausages and have beef sausages or lamb haggis instead. At its most extensive it consists of eggs, square sausage, fried dumpling, potato scone, tomato, mushrooms, bacon beef links, and fried bread. Originating in the British isles during the Victorian era, the full breakfast is among the most internationally recognised British dishes.
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