Read up on English Breakfasts a short while ago whilst lost down an internet rabbit hole. The English Breakfast as we understand only came about around the time of The First World War and has evolved over the intervening years to what we know it as now.

Baked beans only arrived in the UK in 1886, so can’t truly be seen as a traditional part of the dish. Plus they are an American invention.

I find it curious how the dish has managed to reach all parts of the UK, has a standard set of ingredients whilst also having regional differences.

Scotland - Lorne sausage. God they are lush.
North West - Bury Black Pudding. Again, lush. The huge “plate sized” slices are far more appealing than the one’s I used to have in Cardiff (I now live in Manchester).

But for the record….
Two sausages (Pork & Apple), 2 unsmoked rashers of back bacon, baked beans, toms (tinned or grilled fresh), fried egg, black pudding.
Two rounds of bread and butter. (Doorsteps)
Brown sauce. (HP)
Touch of vinegar.
Mayonaisse. (Hellman’s, the rest tastes naff)
Pot of strongly brewed Breakfast tea.

Under no circumstances should any form of potato be part of the meal. If it does, it becomes a fry-up and not a full-English.

And for me, absolutely no mushrooms. But I accept it’s a proper part of the full-English for others.