The English tendency for fried kippers isn't here but I suspect that that is because smoked chubs (buckling style lake cisco) were cheap common fare eaten by the case for lunch until viral hemorrhagic septicemia (VHS) hit the Great Lakes causing availability to drop to nearly nonexistent and the price of the rare few to skyrocket.
In my travels around England I apparently never found the good white puddings. The mass produced "bangers" I was exposed to always had a smell and taste more like wet dog hair rather than the fried bratwurst I was expecting. Something was definitely lost in translation from butcher shop to factory.
"In historical literature from the early 1900s, "you've got these gigantic breakfasts with steak and eggs and oatmeal - so many calories - and it talks about that you must have this energy or you'll waste away, that you need to be able to be fuelled for your day," he says."
This change has had more to do with where people live and what we do for work than views changing on breakfast or anything else.
Dairy wife and the daughters were up at 3AM to have breakfast ready for farmer and the boys by 4 because the cows had to have their first milking for 5. Farmer and the boys had to eat that way because, depending on the time of year, they might not be able to stop working and return until 9PM. "Wasting away" was a very real threat for people doing that kind of manual labor through those kinds of hours.
It is unfortunate that these days a "full breakfast" only still appears here at deer/bear camp and then only if someone is lucky enough to have a camp cook (as though many of us can afford that).
Because you seem interested in breakfast and because Im telling stories about hunting camp, I would like to share something Ive only ever seen locally and only then at camp when everyone is in a hurry to get out. The old camp cooks would put a couple pounds of bulk pork sausage, a couple of pounds of chopped bacon, and some chopped onions into a pan and fry it up. They would then fish out all of the pork and put a couple dozen beaten eggs into that same giant pan and quickly scramble the eggs encapsulating most of the pork fat. Then they would set the eggs aside and make a giant pancake. The pork and eggs go back on top the pancake which is rolled up into a log. The log is sliced and served with your choice of maple syrup or ketchup. Whether it is due to the wood smoke or the lingering hunger from being out the day before I don't know but, it tastes better than it sounds.
It actually sounds pretty good, too.