What makes a good Full English?

Thanks to the power of twitter, I can look back on all the many and varied Full English breakfasts that I’ve (mostly) enjoyed:

Good ingredients, cooked well. Nothing worse than a limp pink sausage, as it were.
Sausage, standard pork or Cumberland at most. Definitely no daft apricot and guava bean with a hint of foie gras nonsense. Must be cooked right well, crispy skin, almost burnt.
Bacon, starting to crisp (but not deep fried and crisp-like as the Americans do it - it should bend if you pick it up)
Black Pudding, seriously. Grim idea when you think about it (blood sausage) but so very tasty, and binds the other components together
Fried eggs with runny yolks
Scrambled eggs are making an appearance more recently too, after 30 years of not really caring for them. The dodgy “scrambled egg” that you get in some hotels I think straight from a packet mix are crap though and best avoided.
Hash browns. Controversial, and often a bit greasy - but I’d never pass one by
Fried slice - sadly all too often missing. I’ll forego hash browns if there’s a fried slice
Tomatoes, but only if there’s more tomato than stalk as often happens
Mushrooms, thicky chopped so there’s something to it - and certainly not the wussy sliced things that you get sitting in a pool of black greasy water at some fryup buffets
Baked beans
Good white toast
HP Sauce - although I’ve realised recently that a really good fryup doesn’t actually need any sauce. But if it’s subpar and/or cheap ingrediants – gotta have HP sauce (and definitely not that awful “brown sauce” that you get in sachets and tastes grim).