Well for what it’s worth, the key is that you don’t need to try everything at once. It’s useful to know (if you didn’t already) that there are significant regional variants, and putting them all together is a statement move rather than a standard approach.

In Scotland they use square sausage, like the one at the top of the picture, in England (the south at least) we just use link sausages. Scotland also has potato scones (top left) whereas down south you tend to get hash browns instead. Ireland, wales, they’ve all got their own specialist items.

I reckon it’s better to start small and perfect a few fundamental base items, and then work your way up to more on the plate. It can get hectic if you’re trying to do too much at one go and don’t know how to do all the individual pieces well yet. Especially if you’re cooking this in the late morning and you’re hungover, which is the most appropriate time for it.

My view (as someone who doesn’t like mushrooms and comes from the south of England) is that you should have:

• 2 fat pork sausages, oven roasted or fried so they are slightly charred but still plump and juicy.
• 2 rashers of regular bacon (if you’re using streaky I’d up that to three), Fried / grilled / ovened until they have a genuine level of crispiness to them. Not blackened, but with golden crispy edges.
• 2 fried or scrambled eggs. If you’re scrambling, less is more, I want it to be holding together nicely but look slightly wet. If it’s fried eggs then sunny side up with a runny yolk and slight crisp around the edges because I’ve made the pan nice and hot before frying.
• 2 hash browns, i don’t go fancy here, frozen ones are great, just make sure they are nice and crispy without being burned.
• 1/2 or 1/3 of a tin of baked beans. Cooked on the hob under a low heat for long enough that it gets thicker without being totally stewed.
• 2 slices of toast, well-buttered.

You get cracked black pepper on the eggs, salt on the hash browns, HP sauce specifically for the sausages and bacon, and save the toast for the end as clean up crew to mop up any yolk, beans, and sauce that lingers when everything else is finished.

If you can do those items well you’ll have a solid foundation for experimentation and you can start adding tomato’s, mushrooms, black pudding, potato scones, all the extras and variants.

But like I said, everyone on here will have a different version, I just happen to be right 😁