As an authentic Yorkshireman, I have to tell you that you're all wrong!
Bacon - unsmoked back,(you do want to taste the meat, not the burnt wood, don't you?) black pudding & Cumberland sausage (Lincolnshire sausage is made from that counties inhabitants extra appandages, apparently). The only acceptable source is Stanforth Butchers, Skipton. These should be cooked under a Salamander grill along with halved tomatoes, meanwhile, eggs - preferably ducks, should be gently fried in a cast iron pan (that has NEVER been washed, just wiped out with a slice of slightly dry bread) with lard and a touch of butter with mushrooms added to the same pan and thin sliced white bread fried in the bottom of the grill pan in the rendered 'goodness' from the pork products.
All served with well buttered thick sliced bread and a large pot of builders tea (sourced from Taylors of Harrogate) Salt on the tomatoes, white pepper on the eggs and brown sauce on the sausages is mandatory. Anything is probably illegal. Or French.