http://upload.wikimedia.org/wikipedia/commons/8/89/Lyme_Regis_harbour_02b.JPG
Beans (there shouldn’t be beans)
Far too few bacon rashers.
The bacon appears to have been grilled not fried. This is sacrilege!
Only one egg.
Only one sausage.
No black pudding.
No fried bread on that side plate.
The plate is too small.
There’s a strange triangle-thing.
That’s not an Irish English breakfast? 
Apparently, it’s a picture of Lyme Regis harbour. Can’t see it myself.
To be fair maybe this picture was taken before all triangular foods were deemed to be wrong at breakfast?
No biscuit & white gravy to keep the greasy mess from sliding right through by 10AM you like a cement mixer trough.
The strange triangle thing looks like a hash-brown patty. But to add to your list of lacks: In addition to no fried bread, there’s also no brown bread nor toast. And there’s also not any white pudding, either. And the whole thing should be about three times that size, overall (though that would come naturally from adding all the things it’s short on). I’d also leave the tomato raw, but I suppose opinions can vary on that.
My brother said that if you fry bacon, you pretty much have to throw all that oil out between loads of fried potatoes or whatever else, since it would make anything after be non-vegetarian or non-kosher or something. I.e. it’s a super hassle.
In addition to the lack of puddings (which I personally can do without) the egg isn’t done enough and there aren’t enough tomatoes.
Funny. I was about to say the egg looks overdone (looks like medium to me, at best.)
I’m still not sure what it’s supposed to be. If it’s breakfast, what’s this deal about pudding?
ETA: But, yes, Boston baked beans don’t go with breakfast.
To be clear, “black pudding” and “white pudding” bear no resemblance whatsoever to anything most Americans would even remotely consider “pudding”. They’re both types of sausage.
For the translation the other way, when Americans say “pudding”, we’re referring to a very specific sort of custard-like dairy dessert. Unless we qualify it as “bread pudding”, “rice pudding”, or “plum pudding”, which I think mean the same things as they do in the Isles, but we would never refer to any of those as just “pudding”.
And as we all know, if you don’t eat your pudding, you haven’t eaten your meat.
Serious lack of tinned tomatoes.
Should not have a hash brown.
Not enough bacon
should be button mushrooms, those look half boiled and not fried
Only one sausage, looks to be a rubbish one too.
Should have option of scrambled egg, it works much better on fired bread
where is the fried bread?
French toast (egg fried bread is an acceptable alternative)
Can’t see any sauce there.
Can’t see pint of tea
Beans are fine, how else would you eat your toast?
I’m not a fan of beans so I’ll concede that I am biased against beans as part of any meal. So beans are in (but not on my plate)
And I forgot about the tea. Well pointed out.
To my mind scrambled egg belongs on toast, not in a full english.
And when toast is part of a full english, it differs from toast in other meals. It needs to have been allowed to cool down enough for the butter (and it must be butter, not marge or a blend of butter and marge) not to melt.
The toast is used throughout the meal to provide the layered fork, and some is saved for the end of the meal to wipe the plate clean with.
Huh. And here I was trying to see the trick.
I was thinking *I guess it’s a creature smoking a cigar - the tomatos are eyes, the sausage is the cigar, the bacon are lips… * when I clicked on the spoiler box in the OP, only to find… food criticism.
Not one of my finer moments. But I’m big enough to admit it to an uncaring audience. 
I am pro-beans. But I am also pro-runny eggs (at least 2), fried bacon, black pudding (I can do without white), *decent *soss, toast (cut into soldiers, for me to dip into runny eggyolks). But the killer? No Brown Sauce.
It’s not chicken-fried steak with biscuits and gravy.
Joe
To be brutally honest, those images made me think of puke.
In fact, worse than puke. It kind of looks like ‘chicken supreme’ which was what we had when Satan was in charge of the school kitchen on those particular days.
RE: Brown Sauce. Another one I’m biased against. I have never been a fan of it. But there are rare occasions where I will tolerate it on a bacon buttie if it made its way in there before I had any say in the matter, and if the bread and bacon are good enough.
The only thing wrong with the first picture linked by wheresgeorge04 is that yellow stuff. A proper Texas dish of chicken-fried steak should be brown, off-white and maybe black (if you like lots of pepper or are a lousy cook.) Save the different colors for dinner with the in-laws.
Hahaha! I understand. But imagine the puke was made of pure ambrosia!
Joe
