While it is colloquially known as a fry-up in most areas of the United Kingdom and Ireland, it is usually referred to as a full English (often full English breakfast), a full Irish, full Scottish, full Welsh, and Ulster fry, in England, the Republic of Ireland, Scotland, Wales, and Northern Ireland, ...

In Scotland, a "full English" breakfast is known as a Full Scottish Breakfast. While the two share core components like eggs, bacon, and sausages, the Scottish version is distinguished by several unique, regional items. The most iconic addition is Haggis (savory pudding of sheep’s "pluck") and Black Pudding. Another essential element is the Lorne Sausage (also called "Square Sausage"), which is a sliced beef sausage rather than a linked pork one. You will also find Tattie Scones (potato scones) instead of fried bread or hash browns, and occasionally "Fruit Pudding" (a sweet, fried slice). While some restaurants might simply call it a "Full Cooked Breakfast" or a "Big Breakfast," referring to it as a "full English" in a traditional Scottish cafe might earn you a playful (or stern) correction from the staff, as Scots take great pride in their distinct culinary heritage and the superior heartiness of their morning platter.