Don't substitute anything!
Keep it full of wonderful tradition and just eat it now and then. Especially after a weekend bushwalking!

I fry my eggs in a trace of olive oil in a good non-stick pan...they are not greasy at all.
I cook my bacon in my sandwich maker...it ends up with les fat than it started with.
I love fried bread but its just a sponge for fat...so I've started putting two slices back to back in the sandwichmaker after the bacon has cooked. Only the outside surfaces get crispy and when I make a bacon sanwich I flip the surfaces so the crispy surfaces are inside the sandwich...mmm, these are really very nice bacon sanwiches

I watched 4 Weddings and a Funeral in a German cinema, years ago.
The opening scene shows the friends getting ready for a wedding whilst breakfast is cooking...a big greasy pan of bacon and eggs.
When the camera panned over the stove there was a universal "Uuurrggghh" of disgust from the mainly-German audience. Just as I was thinking it looked quite tasty  

I have frequently made English-style breakfasts for even German guests and they are usually fine about it as long as the food isn't dripping in lard

Grilled field/portobello mushrooms, with grilled bacon, grilled sausages (and if you buy them from the butcher, then they won't be so fatty anyway    ), grilled tomato, black pudding does under the grill if you like, baked beans - you could make your own, Jamie has a wicked recipe in JAH - and topped off with a poached egg.  If you really want fried bread rather than toast, then thinly spread the bread on both sides with some softened butter, and put it straight into a hot frying pan that has no oil