BRITS EMBRACE CREATIVE BREAKFASTS AS EDF ENERGY RESEARCH REVEALS CHANGING TRADITIONS

Sunday has officially been crowned the UK’s favourite day for a fry-up, but new research shows that the nation’s beloved breakfast is becoming more diverse, experimental, and indulgent than ever before.

New polling of 2,000 UK adults, conducted by EDF Energy, reveals that 40% of Brits consider cooking a fry-up a Sunday morning ritual in their household. However, tradition is evolving — with 44% saying the ingredients they use have changed over time.

As households fire up kettles, toasters, and hobs, EDF’s Sunday Saver initiative aims to help customers power their weekend routines more affordably. Customers can earn up to 16 hours of free electricity on Sundays by shifting energy usage away from weekday peak hours (4pm–7pm).

Learn more about energy saving and tariffs on the official EDF website: https://www.edfenergy.com/energy-tariffs-and-rates

Sundays Are About Slowing Down — And Eating More

The research highlights how Sunday mornings are treated differently from the rest of the week.

• 60% of respondents spend longer eating breakfast on Sundays than on weekdays

• 61% admit they are more indulgent with their food choices

• Popular “allowed” treats include fry-ups (52%), pancakes (32%), and pastries (26%)

Interestingly, more than a third of Brits (36%) said they have eaten both a Sunday roast and a fry-up on the same day — proving Sundays are now about food flexibility rather than strict tradition.

The Evolution of the Full English Breakfast

While classic ingredients remain dominant, experimentation is on the rise.

The traditional backbone of the fry-up still includes:

• Eggs (74%)

• Bacon (67%)

• Sausages (64%)

However, 19% of Brits are now treating the full English like a fridge-clearance opportunity.

Most Popular Modern Additions

• Chips (27%)

• Cheese (15% cheddar, 8% halloumi)

• Avocado (17%)

• Smoked salmon (13%)

Regional trends show noticeable differences. Over a third of Londoners (36%) add avocado to their fry-ups, compared with only 9% in Yorkshire, 10% in Scotland, and 10% in Northern Ireland.

Some even add Yorkshire puddings (7%) — bringing a taste of Sunday roast culture into breakfast time.

Generational Taste Differences

The research also reveals a generational divide.

Older generations prefer traditional touches like black pudding:

• 34% of boomers include black pudding in their fry-up

• Only 13% of Gen Z do the same

Meanwhile, younger consumers are more adventurous with global flavours, adding:

• Kimchi (11%)

• Pesto (9%)

• Leftover curry (8%)

Sauce Preferences Still Divide the Nation

Condiments remain a serious topic of debate.

Most popular choices include:

• Ketchup (42%)

• Brown sauce (30%)

But experimental options are growing in popularity:

• Chilli sauce (11%)

• Curry sauce (9%)

• Salad cream (9%), rising to 20% in London

Beans vs Eggs: The Great Breakfast Debate

Baked beans remain one of the biggest talking points of the traditional fry-up.

• 35% of Brits enjoy when bean juice mixes with other foods on the plate

• 18% insist beans must stay in a separate bowl

Egg preferences are equally divisive:

• Fried eggs are preferred by 55% of Brits

• 71% of fried-egg fans prefer runny yolks

• 27% prefer fully cooked or flipped eggs

Scrambled eggs are still popular, chosen by 24% of respondents.

The Full Fry-Up Cooking Operation

Preparing a Sunday fry-up is often a multi-appliance production.

Most commonly used appliances include:

• Toaster (47%)

• Hob (44%)

• Air fryer (35%)

• Grill (34%)

• Oven (30%)

• Microwave (25%)

Around 50% of respondents said they have at least three appliances running simultaneously when cooking breakfast.

Food, Family, and Sunday Traditions

Sunday breakfasts remain an important social ritual.

37% of people prepare fry-ups for family members or partners, reinforcing how food continues to bring households together on slower-paced weekend mornings.

Industry Voices

Philippe Commaret, Managing Director of Customers at EDF, commented:

“Sunday mornings are made for slowing down and enjoying the rituals we love. Our research shows that while classics still matter, people are increasingly putting their own spin on the full English. With free electricity on Sundays, customers can enjoy these moments without worrying about energy costs. Small changes really can make a difference.”

TV presenter and farmer Jimmy Doherty also shared his thoughts:

“I’ve been making fry-ups for as long as I can remember and I love seeing how creative people are getting with them. A proper Sunday fry-up is perfect fuel before a busy day on the farm.”

Sunday Saver Success

EDF’s Sunday Saver programme has already delivered impressive results:

• 21.7 million kWh of free electricity earned

• Equivalent to 18.6 million hours of free energy usage

• Over £5.7 million credited to customer bills

Customers can register interest for future Sunday Saver offers via EDF’s website before 1 March.

Register here: https://www.edfenergy.com/sunday-saver

Top 10 Fry-Up Additions in 2026

1. Chips – 27%

2. Avocado – 17%

3. Cheddar – 15%

4. Smoked salmon – 13%

5. Halloumi – 8%

6. Haggis – 8%

7. Yorkshire pudding – 7%

8. Chorizo – 7%

9. Pesto – 5%

10. Kimchi – 5%

Top 10 Fry-Up Condiments

• Ketchup – 42%

• Brown sauce – 30%

• BBQ sauce – 14%

• Mayonnaise – 13%

• Chilli sauce – 11%

• English mustard – 10%

• Salad cream – 9%

• Garlic mayo – 7%

• Curry sauce – 7%

• Hot honey – 5%

From experimental ingredients to energy-saving cooking habits, the humble fry-up continues to evolve with modern lifestyles. While tradition still holds strong, British breakfast culture is clearly becoming more personalised, creative, and sustainability-conscious — proving that Sunday mornings remain one of the nation’s most cherished weekly rituals.