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9 Worst Rated British Breakfasts

Last update: Mon Dec 16 2024
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01
Devilled kidneys
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What was once a popular Victorian breakfast is nowadays a light lunch or a flavorful appetizer: the dish is called devilled kidneys, made by frying lamb kidneys in a rich, spicy sauce made with vinegar, mustard, Worcestershire sauce, a pinch of cayenne pepper, and sometimes a bit of fruit jelly.


It is usually garnished with freshly chopped parsley and served with fried white or sourdough bread. The dish first appeared during the 18th century, but it grew in popularity during the 19th and the 20th century.

MOST ICONIC Devilled kidneys

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02

Breakfast

UNITED KINGDOM and  one more country
3.1
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Spaghetti on toast is a unique creation consisting of canned spaghetti served on a piece of toast. The dish is regularly served as comfort food in New Zealand, Australia, and the UK, either for breakfast or lunch. It is recommended to top the dish with some grated cheese before serving.

03
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An egg sandwich is an internationally popular breakfast staple that typically consists of eggs between slices of bread. The sandwich is usually enriched with cheese, and it's often complemented with some kind of meat such as cold cuts or sausage meat.


Nowadays, there are numerous variations on this sandwich, but it is believed that one of the first egg sandwiches was made in the early 19th century in East London by street vendors who wanted to earn some money and feed the hungry factory workers in the process. 
04

Bean Dish

UNITED KINGDOM
3.4
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MAIN INGREDIENTS

Beans on toast is a classic, straightforward dish often associated with British cuisine but enjoyed worldwide. It comprises two main ingredients: baked beans and bread toasted to perfection. The baked beans, typically navy beans in a mildly sweet tomato sauce, are heated and then poured over slices of crisp toast.


While simplicity defines the standard presentation, variations abound, allowing for the addition of cheese, eggs, or other condiments. Celebrated for its comfort food qualities, ease of preparation, and affordability, beans on toast is cherished as a meal at any time of the day, be it a hearty breakfast, a quick lunch, or a cozy dinner. 
05
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Enjoyed for centuries in Scotland and made from oats–one of the few grains that grow well in the country–Scottish porridge is a healthy and tasty dish containing high amounts of fiber, vitamins, and minerals. Traditionally, the oatmeal is cooked in water with a pinch of salt, stirred clockwise (to fend off the Devil) with a wooden rod called a spurtle that prevents the porridge from congealing.


It is then served in wooden bowls while still hot. Sometimes, a bit of milk, dried fruits, and brown sugar are added as sweeteners. The dish should be eaten while standing up; a tradition left over from busy farmers who were simultaneously working and eating their breakfast. 

MOST ICONIC Scottish Porridge

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06

Breakfast

ABERDEEN, Scotland
3.6
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Also known as Aberdeen butteries, butterie rowies, or simply rowies, these small breakfast rolls are a popular choice for starting the day all over Scotland. The rolls feature a decadently high proportion of butter to flour, which makes them particularly flaky and tender.


In northeastern Scotland, where these morning rolls enjoy a very special status, it is often said that the honor of a traditional Scottish breakfast goes not to porridge but to "a rou an' a cuppa tea." Butteries are best enjoyed fresh from the bakery, piping hot, and spread with some more butter and marmalade.

MOST ICONIC Butteries

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07
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Eggy 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

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08
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An essential part of every full Scottish breakfast, potato scone - or tattie scone, as they call it in Scotland - is a regional variant of the savory griddle scone made with mashed potatoes, butter, and flour. Even though tattie scones are most often served with fried eggs, porridge, bacon, sliced sausage, or the oat-studded black pudding, they can alternatively be enjoyed with jam and a cup of tea.


These breakfast staples are traditionally eaten hot, while the cold ones are usually reheated either by toasting or frying.

MOST ICONIC Potato Scone

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09

Saltwater Fish Dish

ISLE OF MAN, United Kingdom
3.9
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Kipper is a traditional British breakfast dish consisting of a whole herring that is halved, gutted, seasoned with salt, and cold-smoked over woodchips. The lengthy process results in an extremely flavorful, highly nutritious dish that was created in 1843 by John Woodger, a fish processor.


The salt used in the dish keeps the fish from going bad, while the smoke causes it to shrink and compress the flavors. Traditionally, kippers are eaten on toasted bread with butter for breakfast, but the fish can also be added to sauces, quiches, and omelets. 

MOST ICONIC Kippers

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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 “9 Worst Rated British Breakfasts” list until December 16, 2024, 1,320 ratings were recorded, of which 1,166 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.

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British Breakfasts