A proper English breakfast is a thing of beauty — crispy bacon, plump sausages, eggs, baked beans, grilled tomatoes, mushrooms, black pudding, and toast.
It’s hearty, comforting, and has stood the test of time. But some people just can’t leave it alone. Whether it’s personal preference, regional quirks, or a complete disregard for tradition, odd additions keep making their way onto plates. These are some of the strangest things people have included in an English breakfast that just don’t belong. What’s the old saying? “If it ain’t broke, don’t fix it?” That definitely applies here!
1. Avocado.
It’s one thing to enjoy avocado on toast, but adding it to a full English? That’s where things start to get questionable. Some people seem determined to bring avocado into every meal, but it has no place alongside greasy bacon and sausages. The creamy texture and mild flavour of avocado don’t stand up to the bold, salty, and smoky elements of a full English. While it might work for a trendy café-style breakfast, it feels out of place in a fry-up meant to soak up last night’s bad decisions.
2. Spinach
A full English is about indulgence, not clean eating. Yet, some people insist on throwing a handful of wilted spinach onto their plate in an attempt to “balance it out.” It’s a noble effort, but it just doesn’t work. Spinach has a way of releasing water when cooked, which can make your plate a soggy mess. It also lacks the punchy, savoury taste needed to complement the rest of the breakfast. If you want greens, stick to the grilled tomato and mushrooms—they belong there.
3. Smoked salmon
Smoked salmon is delicious, but it belongs on a bagel, not on a full English. The delicate, silky texture and subtle smokiness feel completely out of place next to crispy bacon and chunky sausages. It’s a bit too refined for a meal that’s meant to be rustic and hearty. The rich, salty elements of a full English demand bold flavours, not delicate slices of fish that feel like they should be at a fancy brunch instead.
4. Sweetcorn
Baked beans? Yes. Sweetcorn? Absolutely not. Somehow, people have decided that adding corn to a fry-up makes sense, despite it being neither traditional nor complementary to the rest of the plate. The sweetness of corn clashes with the deep, savoury richness of the breakfast, and the texture feels completely wrong. There’s no logical reason for it to be there, yet some people seem determined to make it happen.
5. Hash browns (controversial, but hear me out)
This one divides opinions, but strictly speaking, hash browns aren’t part of a traditional full English. While they’ve become a popular addition, they weren’t originally included in the classic lineup. They’re undeniably delicious, but they weren’t always a staple of the dish. A true full English relies on fried bread for its carb element, not deep-fried potato cakes borrowed from an American diner menu.
6. Hummus
Hummus has its place in the world, but that place is not on an English breakfast. Yet, some people attempt to spread it on toast alongside bacon and eggs, completely disregarding the fact that it makes no sense whatsoever. The creamy, nutty flavour of hummus has no business in a meal built around meaty, smoky, and salty flavours. It’s an unnecessary experiment that adds nothing to the dish except confusion.
7. Fried halloumi
Halloumi is undeniably tasty, but it feels out of place in a full English. It’s a Mediterranean cheese that doesn’t naturally fit into the lineup of British breakfast staples. With its chewy texture and salty bite, it competes rather than complements the other ingredients. The full English already has plenty of richness from the bacon, eggs, and sausages—adding fried cheese just feels excessive.
8. Sriracha or hot sauce
A drizzle of brown sauce or ketchup? Fair enough. But drowning an English breakfast in sriracha or any other fiery hot sauce? That’s a step too far. The beauty of a full English lies in its balanced flavours—salty, smoky, savoury, and slightly tangy from the tomatoes and beans. Overpowering all of that with heat just ruins the classic combination.
9. Maple syrup
Maple syrup is great on pancakes or waffles, but adding it to an English breakfast is just plain wrong. Some people seem to think that drizzling syrup over their bacon and eggs is a good idea, but it turns the whole thing into a confused mess. The sweetness clashes with the hearty, savoury flavours of the meal. A full English isn’t supposed to taste like an American diner breakfast—it has its own identity, and adding syrup blurs the lines unnecessarily.
10. Garlic mushrooms
Mushrooms absolutely belong in a full English, but when they’re cooked with loads of garlic, it starts to feel like a dinner dish rather than a breakfast staple. The overpowering garlic flavour dominates the plate rather than blending in. Traditional breakfast mushrooms are simply sautéed, keeping the focus on their earthy flavour. Too much garlic throws everything off balance and can make the whole meal feel unnecessarily heavy.
11. Baked beans with weird flavours
Classic baked beans are a non-negotiable part of a full English, but some people insist on using flavoured versions—barbecue, curry, or even fiery varieties. This is unnecessary tampering with something that’s already perfect. Beans are meant to be a mellow, slightly sweet contrast to the salty and smoky elements of the breakfast. Overcomplicating them with strong flavours messes with the balance and can make everything taste slightly off.
12. Salad
A side of lettuce, cucumber, or rocket next to a full English? Absolutely not. Some cafés and restaurants try to fancy up the dish by adding a small salad, but it feels completely out of place. A full English isn’t meant to be fresh and light—it’s supposed to be rich, comforting, and satisfying. Salad just takes up space on the plate that could be used for more bacon, sausage, or toast. There’s a time and place for leafy greens, and this isn’t it.
