The Wolfe Tone had Full Irish and a half size Irish, which I will try. Nice patio.
Kitchen on the 6th has many options including Ulster Fry but it’s in Etobicoke and not convenient.
I understand the Dorset at the Well is decent but it will be overpriced.
I can’t recommend any Full British or Irish in Toronto right now since it has been too long.
Go for it , Jan. Your fans demand an intercontinental comparison of the “full brekkie”. Are you “over there” at present?
Good link, P. And, assuming the photo in the article is a “Portuguese country bun”, then it looks spot on for what I know as a barm(cake) - other regional bread roll names apply - which is absolutely the best bread in which to have a bacon butty.
I used to work directly opposite a sandwich takeaway which, until 11am, also served breakfast sandwiches. So that’s a "bacon barm, please love *, extra bacon and red sauce ** ". I restricted myself to only one visit a week.
** red sauce - ketchup. To distinguish it from “brown sauce” which is always called brown sauce, even on some bottles
Here is my friend’s Canadian fry -up yesterday, with streaky bacon and sausage.
Here is my bastardized Benny with peameal bacon, and a tangy cider vinegar brown butter Hollandaise , which worked!
I will try the Irish Wolfe Tone brekkie in Toronto before winter.
The older Greek diner owners and servers in Canada use “dear” quite frequently .
Canadians vary their breads a lot at breakfast, for their peameal sandwiches and for their streaky bacon sandwiches.
The Portuguese crusty roll is common in the St Lawrence Market in Toronto, where many people get their peameal fix. Mustard is applied if you don’t mention “no mustard”. (I prefer no mustard)
My preference is the Greek diner approach, which is regular bread, white or whole meal, toasted, or toasted sourdough (fancy Emmer Bakery on Harbord St uses their posh sourdough for a bastardized Bacon Butty)
My favourite peameal sandwich in Toronto is over the top. I will find a photo. Here are the descriptions.
The loaded Peameal on a Bun (Milk Bun)
Fully loaded peameal on a bun is deffo the one I want.
“Dear” is still in use here but pretty much confined to the elderly (which, at 74, I am not, in this context)
Does anyone know how beans on toast became such a popular British breakfast item?
I’m sure @Harters can elaborate this.
Short answer: affordable and filling. It has to do with rationing and food shortages during the war.
Beans on toast has long been a substantial snack for children. The sort of food that mum would put in front of the kids when they got home from school. Heinz is the biggest producer and always used to market the product as such, with an advert tune from the 1960s - “A million housewives every day, open a tin of beans and say, Beanz Meanz Heinz”. They used to be named Heinz Baked Beans but, a few years ago, were rebranded as Heinz Beanz.
I believe their regular appearance on the breakfast plate is much more recent. And, in this, they have often replaced the traditional grilled tomato or, where there is a “very big” breakfast, served as well as the tomato. You generally won’t find beans on the plate in more traditional/upmarket places - like hotels which cook to order, rather than having a buffet. It’s simple economics - catering size tins of beans from the wholesaler are cheaper to prepare and serve than fresh tomatoes which, of course, have a limited shelf life.
We could be having exactly the same conversation about why the now ubiquitous American triangular hash brown has replaced the traditional slice of fried bread on the breakfast plate.
I love fried bread, esp. with bacon or duck fat.
I’ve only one experience with a Gordon Ramsey breakfast. That was at Heathrow in his “Plane Food”. It was actually our second breakfast, so we didnt want anything big, so I think just had toast and coffee. But I see his “English breakfast” there is also priced at £19. If it was similar to the photo then I agree that it doesnt seem worth it. And, if I was to quibble about geographical origin, that looks like streaky bacon on the plate - more American than English.
Gotta be the Greggs option. As a well known cheap and not very great bakery chain, I would normally run a mile from them. Which means that my later father-in-l;aw’s recommendation of their “steakbake” for lunch has gone unexamined. No doubt the day will come. But, in the meantime, a couple of years back , we stopped at a roadside service area looking for breakfast. It was either Greggs or McD, so little real contest there. Greggs it was. Bacon sandwich and coffee - £3.90. And decent bacon at that.
I think somewhere upthread I’ve mentioned the Staffordshire oatcake. Well. we’ve been in that part of the world for the last couple of days. The hotel did have a traditional “Full English” and a “Full Vegetarian” but we both went with the oatcakes. Two oatcakes each, generously filled with bacon and tasty cheddar. Really nice. And no washing up.
My regret is not trying Gregg’s when I visited Newcastle in 2016. I’ve only become intrigued with Gregg’s over the past 4 years, now that I’m not traveling outside Ontario anymore. 
I’ve now added Staffordshire oatcakes to my list. 
There is a bit of a story to the oatcake. It was originally specific to the city of Stoke-on-Trent, which is about 35 miles south of me. Very much working class food. And many, if not most, oatcakes were made and sold as a “cottage industry”. They were made in home kitchens and sold, directly out of the house window, to men passing on their way to work (often in the city’s pottery industry). They’d be rolled up and eaten on the way, as breakfast. Cheese and bacon are the traditional fillings. Jam can be considered - but not seriously. The last place selling from home closed about a decade ago but bakers shops in the area are likely to stock oatcakes. My usual supermarket also stocks them but, even though it’s a national chain, I doubt whether they sell them across the UK.
FWIW, oatcakes are a bit thicker than a normal pancake, but nowhere near as thick as an American (buttermilk) pancake. You’ve still got to be able to roll or fold it round the filling.
Ahh, I see, a British oat burrito.
Gregg’s apparently overtook McDonald’s earlier this year in the UK.
