Traditional

• Meat plays a large role in the British breakfast. There are three pieces of fried back bacon, two breakfast sausages and two slices of black pudding. Black pudding is a cased delicacy made from the blood of a pig and prepared in a variety of ways. Two fried eggs with runny yolks, a portion each of baked beans and fried mushrooms, a slice of fried toast, and a grilled half tomato round out the dish. Optional toppings for the breakfast platter include salt, pepper, ketchup and a commercial brown sauce condiment.

Asides

• Apart from the main meal, the British breakfast is served with three slices of white or brown toast with all the fixings, including butter, jam and marmalade. A selection of beverages is offered as well, including citrus juice and coffee. Some might argue for tea, and tea is often served, but the old traditions call for coffee. Some chefs will add a side of "bubble & squeak" to the dish for good measure. This undeniably British item consists of fried potato mixed with carrots, Brussels sprouts and cabbage and is named for the sounds released during the cooking process.

Interchangeable Items

• Subtle variations in the styles and components of the British breakfast can be found throughout the UK and around the world. For example, in some cases the British breakfast is served with poached rather than fried eggs. Tomatoes may be fried or grilled, mushrooms may be field or button types, and sausages may be Cumberland or Lincoln. If you want to try the Scottish version of the British breakfast, add a few square sausages to the plate for good measure.

Cooking

• Freshness is of paramount importance when making a British breakfast. The ingredients should be fresh and they should be served immediately after cooking. Ideally, all the cooked components of the breakfast should be prepared in the same pan to allow the flavors to blend and to create a frying oil that doesn't bring in any unwanted additional taste.