Finnan haddie is a Scottish delicacy of cold smoked, flavored haddock. The fish is often roasted or grilled over high heat, but it can also be poached in milk and served for breakfast. It is believed that the dish was originally called Findon haddocks, after Findon, Scotland, the place where it was first invented in the 18th century.
MOST ICONIC Finnan Haddie
Considered to be the ultimate breakfast food, Ulster fry is Northern Ireland's favorite dish consisting of sausages, streaky bacon, eggs and tomatoes, with the addition of griddle-baked soda farls (quarters) and potato bread, fried until golden crispy on the exterior, and tenderly fluffy on the interior.
Although cooked breakfast first became popular in the Victorian period, Ulster fry owes its existence to the tourism 'boom' on the British Isles in the 1960s. Today, it is the single dish that is the most closely associated with Northern Ireland. The Fry must not contain anything that cannot be fried in bacon fat, and there is a heated debate about what can and cannot be included in the dish.
MOST ICONIC Ulster Fry
Visually similar to a small potato pancake, potato bread farl or fadge is a tasty Irish hash made with mashed potatoes, butter, flour, and salt. The dough is usually rolled and cut into squares or rounds, then baked on a griddle or a frying pan until golden brown in color.
The word farl in its name refers to the way it is cut – usually into triangles. It first appeared at the beginning of the 20th century when people found a way to use leftover mashed potatoes. Today, potato bread farl is a staple of the traditional Irish breakfast known as Ulster Fry.
MOST ICONIC Potato Bread Farl
Soda bread farl is an Irish griddle bread that is also a staple of the traditional Irish breakfast known as Ulster Fry. It consists of flour, salt, baking soda, and buttermilk. Just like any soda bread, it doesn't contain any yeast. In the past, soda bread farls were prepared as a quick and easy snack for unexpected guests.
The word farl in its name refers to the process of rolling the dough into a flat circle, then dividing it into four pieces. Apart from the Ulster Fry, these farls can also be served with butter and homemade jam or with savory ingredients such as fried eel, bacon, and smoked salmon.
Also known as the full breakfast, this traditional British dish appears everywhere with a few essentials and some regional additions. First, there is the meat – usually a combination of sausages and bacon. The sausage is plain pork sausage, while the bacon can be streaky or back bacon.
Then there are vegetables and legumes – baked beans and tomatoes, both cooked over high heat. The balance of sweetness and acidity in the tomatoes nicely balances out the fattiness on the other side of the plate. Lastly, there is a crispy piece of fried bread and two or three over-easy eggs to tie the whole meal together.
MOST ICONIC English breakfast
View moreA quintessential British teatime treat, crumpet is a small round bread or cake that is traditionally cooked in a special crumpet ring on a griddle. It is typically prepared with flour, milk or water, and yeast, though sugar, salt, and baking powder or baking soda are also often added to the combination.
Initially, the cakes resembled pancakes due to their thin and flat shape. Today’s crumpets have a soft, spongy, and slightly chewy texture that comes from the addition of yeast and baking powder to the cake’s batter, an ingenious twist on the cake that’s been attributed to Victorian-era bakers.
MOST ICONIC Crumpet
View moreOriginally created in the melting pot of the 19th century British Raj, kedgeree is often described as the culinary lovechild of Indian flavors and Victorian comfort food—it's essentially the British version of khichdi, an Indian dish of spiced rice and lentils.
Kedgeree consists of hard-boiled eggs, smoky fish, and rice that is seasoned with a blend of warm curry spices, including ground fenugreek and coriander, while the lentils are omitted. It is a popular breakfast option in England, and in Scotland it is traditionally prepared with smoked haddock.
MOST ICONIC Kedgeree
View moreDrop scones, also known as Scotch pancakes, are small, thick pancakes, made by dropping spoonfuls of batter onto a hot griddle or a frying pan. Originally invented in Scotland, these fluffy treats quickly spread throughout the British Isles - Queen Elizabeth herself is very fond of drop scones - allegedly, she even prepared them for President Dwight Eisenhower during his visit to Balmoral Castle in 1959.
Drop scones make a perfect breakfast, and they are best enjoyed warm. Although drop scones are very simple, when drizzled with honey or paired with cream and sweet fruits, they can easily be turned from a simple breakfast to an irresistible dessert.
MOST ICONIC Drop Scone
View moreEggy bread is the British version of French toast. Also known as Poor Knights of Windsor, the dish is usually prepared with a combination of crustless sandwich bread, milk, icing sugar, eggs, butter, cinnamon, and often a bit of sherry and strawberry jam.
The bread slices are soaked in a whisked mixture of icing sugar, milk, sherry, and eggs. The bread is then pan-fried in butter until browned on both sides. Once cooked, the bread is sprinkled with sugar and cinnamon, then topped with strawberry jam or blackberry compote, if desired.
MOST ICONIC Eggy bread
View moreMAIN INGREDIENTS
A full Scottish breakfast is a traditional and celebrated meal that typically includes bacon, link sausages, Lorne sausage (square sausage), black pudding, haggis, baked beans, fried mushrooms and tomatoes, toast, tattie scones, and fried eggs.
It highlights Scotland's rich culinary heritage and local ingredients. Dating back to the mid-19th century, it was a symbol of affluence and hospitality during Victorian times. This hearty meal is perfect for cold weather, providing essential nutrients and energy to start the day.
It's widely available across Scotland, from local cafés to Michelin-star restaurants.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 23 British Breakfasts” list until February 13, 2025, 1,364 ratings were recorded, of which 1,215 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.