3. Isabella Beeton lays out the following breakfast advice in The Book of Household Management (1861)
“The following list of hot dishes may perhaps assist our readers in knowing what to provide for the comfortable meal called breakfast. Broiled fish, such as mackerel, whiting, herrings, dried haddocks, &c.; mutton chops and rump-steaks, broiled sheep’s kidneys, kidneys à la maître d’hôtel, sausages, plain rashers of bacon, bacon and poached eggs, ham and poached eggs, omelets, plain boiled eggs, oeufs-au-plat, poached eggs on toast, muffins, toast, marmalade, butter, &c. &c.”
7. The notion of a large breakfast prevailed into the 1950s.
In 1952, the culinary historian Arnold Palmer wrote that “about eggs and bacon for breakfast there still lingers, for many honest men, something of the sanctity of the Union Jack and Stratford-Upon-Avon.”
18. The meal has inspired tattoos.
21. And a society - The English Breakfast Society was founded in 2012.
In order to “restore the traditional English breakfast to its former glory and encourage the spread of establishments serving a high quality traditional English breakfast throughout the land”.