The English seem to think that drinking before the sun has risen over the yard-arm is not the done thing.
Yeah, I didn’t get those at the fry-up I mentioned above – but it did occasionally include kippers (smoked herring.) I’m not sure if that’s particularly Scottish or not, but it was the only place I saw it for breakfast. I think we may also have had tattie scones, but I don’t remember that. I do remember the kippers.
Could we have kippers for breakfast
Mummy dear, Mummy dear
They got to have 'em in Texas
'Cos everyone’s a millionaire
First thing that came to mind when reading this post. I loved the album when I was 11, but it took some time before I understood this. The band was a bit torn between two similar, but different worlds.
Somewhat disappointing username/post combo. 
There was a restaurant in Dunoon ca 1990 that served what they called a “mixed grill” – fried egg, chips, black pudding, back bacon, tomato, banger and toast. My flatmates and I went there a couple times a month.
My boat has a very short mast. 
It’s Mange Tout, not manger la même chose tout le temps
Nah, that goes out of the window when on holiday - if your flight is at 6am, you make damn sure you clear security by 5am so that you can spend £10 on a pint of Guinness before boarding. OK, more for stag dos than family trips, I suppose 
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A lot of british dominated tourist areas/hotels are ran by brits for brits. It’s a common thing especially in the likes of Spain, thus English beer, British breakfasts etc. I personally avoid such places because I am not seeking the same experience as my country when going abroad, but this is for normal package tourists who would stay at home if the UK was hot like it was in Spain.
Chips are not a typical part of a UK fried breakfast. Neithers burgers (mentioned by someone else). You can get that sort of thing in some places, as some sort of mega version, but neither feature typically in a breakfast.
Cooking a fried breakfast? Twice in the last year. Eating? Well, it’s not a typical year, but if we’re a night away in a hotel and out on the beer, we’d likely have one for lunch from a cafe the next day.
The import shop where I buy such things sells trapezoidal frozen beef patties that are supposedly Scottish. I’ve tried them, and they taste pretty much like Swift minute steaks (which are just glorified hamburgers). Is there a name for these things, and how likely would it be for me to encounter them in Scotland?
I expect they’re Lorne sausages.
(ie just different shaped sausage meat
Yep, that’s them.
Error : Mis-matched parentheses in line 2.
Pork, not beef. Called Lorne sausage, also Square sausage, as well as “slice”.
The link says a mixture of beef and pork. Mine don’t taste like pork at all.
I can see the mistake here. I think I’ve had some in the past which had beef in it, but most of the time, and most of the places which sell it, it’s pretty much pork. Down to the local butchers who make it, but mostly you’ll find it is pork.
My usual FE would be eggs, bacon, sausages, mushrooms and baked beans. I have one occasionally as a special treat, maybe once a month.
Black pudding is occasionally included,I like it but don’t always have it.
Hash browns seem to be a relatively new import, probably due to more US travel and media. Chips have never been part of a traditional FE.
Like Tempura is a Japanese version of a Portuguese dish and now everybody and their cousin uses rice flour for frying.
I was in England about 30 years ago and only stayed in B&B’s. We never had a Full English. In Oxfordshire, though, the lady of the house made us kippers one morning as a special treat, and that was lovely. I don’t care much for baked beans, so I’d rather have hash browns. Never eaten black pudding or blood pudding, but I’d be willing to try. I just can’t with all the meat in one meal though…sausage, bacon, and black pudding? Too much fat. I do love tomatoes and mushrooms. But did someone upthread say they used canned (tinned) tomatoes? Because, ugh. I’d rather not eat them if they’re canned – they’re one of the unfortunate veg/fruits that take on the taste of the can.
“Over the yardarm”
One of the most brilliant authors I worked with in my editing days was Nicolas Freeling, the British-born Francophile and gastronome. He recommended a bottle of dry white wine per person for breakfast.
Check out his genius food books, available in an omnibus volume.
So this thread inspired me to make my own Americanized full (well, semi-full) English. Eggs, sausage, fried tomatoes and mushrooms.