This checklist serves as the formal framework for evaluating a plate of food against the English Breakfast Society's established standards. It acts as a companion to the core standards, providing a practical and binary method for determining whether a breakfast deserves the title of a Full English. Tick each box to assess your breakfast against our standards. A final result of PASS or FAIL will be displayed at the bottom.

The Foundation Assessment

The first stage of the assessment focuses on the presence of the Five Pillars. A plate is only eligible for qualification if it contains British back bacon, a British pork sausage, a fresh egg with a liquid yolk, a traditional British regional pudding, and a traditional fried starch such as bubble and squeak or fried bread. If any one of these pillars is absent or has been substituted for a non-traditional alternative, the breakfast fails the foundation assessment and cannot be described as a Full English.

Sourcing and Integrity Assessment

Beyond the physical presence of the pillars, the assessment considers the integrity and origin of the ingredients. The meat components must be of confirmed British origin, defined as animals born, reared, and slaughtered within the United Kingdom, to support the heritage of the dish and the British farming industry. Furthermore, the starch component must be a traditional heritage item, the use of modern convenience products like hash browns or chips as a replacement is a primary cause for failure.

Composition and Structural Assessment

The relationship between the core pillars and the accompaniments must be one of balance and honesty. Secondary items such as baked beans, tomatoes, and mushrooms exist solely to provide moisture and acidity to support the proteins. A breakfast fails this stage if these extras are used to overwhelm the plate or to compensate for a missing pillar. The structure must remain honest, with the five core components clearly identifiable and not hidden by excessive portions of accompaniments.

Culinary Execution Assessment

This stage of the assessment focuses on the physical state of the meal as it is served. The preparation must preserve the recognisable character and texture of the ingredients, meaning yolks must remain liquid and fried starches must be served crisp and golden rather than soggy. Proper moisture management is a requirement; the cook is responsible for ensuring that juices from beans or tomatoes do not migrate across the plate and ruin the texture of the crispier elements. Poor execution that degrades the traditional form of the components will result in disqualification.

Description and Transparency Assessment

The final stage ensures the term "English Breakfast" is used with absolute honesty in a commercial or domestic setting. Any meal marketed under these names must meet every requirement of the Society's framework without exception. If a plate is a reduced version, a regional variation, or a modern adaptation, it must be named accurately to avoid misleading the diner. Using the authoritative name of the traditional breakfast to sell a partial or non-standard meal is considered a direct breach of this standard.

The Qualification Threshold

A breakfast either meets the standard in its entirety or it fails. There is no middle ground or partial qualification. To be recognised by the Society, a plate must pass all five stages of this assessment. By maintaining this strict threshold, we ensure that the "Full English" remains a coherent and authoritative representation of British culinary tradition and the English Breakfast 'brand' for future generations.