I’m a bit schizophrenic about this one …
Born in the UK, but emigrated against my will at 4 years old.
Grew up in New Zealand
Lived and worked in Germany for most of my life .
So.
Top picture is what they tend to dish up here , this being in Bingen with the Rhine and the Rheingau vineyards in the distance – normally cheese, cold cuts and bread rolls, but the Anglo-Saxon influence (become more prevalent by the day…) leads occasionally to the addition of eggs and bacon. Which the colonial cousins across the Atlantic call “meat”.
Harrogate, UK.
This would be the FULL ENGLISH, thankfully lacking the obligatory baked beans, but with decent toast, bacon, sausage, egg, mushroom, black pudding (Wikipedia: a distinct national type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats.), tomatoes and fried potatoes.
And this is what we’d have in New Zealand at the house we had there up until last year – poached egg from our neighbours’ chooks, spinach from the garden, pancetta from Prego and sourdough toast from Big Score in Nelson.
All on a plate by Sophie Holt https://www.studiosoph.com/
Sort of a bastardised version of eggs benedict and eggs florentine, both without the hollandaise
Mainz Daily Photo 
Interesting post.