Key to the perfect English breakfast revealed!

London -  A new book delves into the makings of our most important meal of the day – breakfast.

The Breakfast Bible has been written by blogger Seb Emina, who coined the phrase “the Magic Nine” for the vital ingredients of a full English.

He thinks that there is a great deal of nasty bacon around but Britain has relatively high standards of pig welfare and rich pork traditions, so their native bacon is preferable to most imported varieties.

He said that beans get an entry for three reasons, which in declining order of priority are: The lubricating qualities of their sauce, their status as a vegetable and their taste. The big danger here is insufficient stewing time, plus lazy quantity control. Discipline the bean.

Next is black pudding, which originated as a peasant dish, borne of a wise aversion to waste.

At its best, there’s a crumbly velvety richness to black pudding that captures the very essence of why eating pigs is a thoroughly enjoyable activity.

Eggs are essential for breakfast. Most will agree that a classic fried egg features a firm white, a runny yolk and a complete absence of transparent gloop.

You could also add mushrooms to your morning meal, and also potatoes.

Some argue the potato is an abomination in a fry-up, whereas others embrace the hash brown or the potato scone.

The measure of any breakfast starch is how well it mops up the various fry-up liquids, which is why chips become a fatty thing too far when paired with a proper cooked brekkie.

Sausages, toast and tomatoes balances the breakfast, adding sweetness and acidity to cut through the fat elsewhere.