Many Regency-era books have scenes depicting meals and references to the foods being served. After looking this up repeatedly, here is what I have found. [This is just a general idea based on the readings I have done. I welcome any additional information.]
Breakfast: Breakfast had been a main staple of the day during the Georgian era and much heartier foods were served. Things like kidneys, chops, eggs, rashers, liver, and the like were served around the ten o’clock hour.
Perhaps as a reflection of tradespeople and professionals making up more of society, the time of this meal changed during the Regency era and became closer to what we enjoy today. Morning meals became more relaxed—and served earlier—often at eight o’clock in the morning. Instead of the dining room, many would break their fast in the drawing-room (or similar) with light fares, such as cakes, bread, brioche, and toast. Popular varieties of cakes included caraway, ginger, plum, and saffron. Those needing something more substantial could add something on the order of eggs and oatmeal—or similar. Hot tea and chocolate rounded the meal as breakfast drinks. While eggs, sausages, and rashers were occasionally served, they were not the usual fare.
Lunch: With the breakfast meal having moved hours earlier, and the evening meal still eaten so late, a midday “snack” became necessary. From what I can find, this was when the term “lunch” or “luncheon” emerged, although it was infrequent. This informal fare comprised foods easy to assemble, like a tray of cheeses, bread, and sometimes cold meats. Small sandwiches also emerged during this period. These sandwiches were nothing like those we eat for lunch today. They were small, triangular, and eaten with a fork and knife.
Dinner: Depending on the household, they normally ate the evening meal beginning at the five o’clock hour, again, this depended on the household. Dinner was formal, and often guests were included. It was extravagant and served in a more formal dining room. Several courses were served, usually beginning with a light soup, such as artichoke. A second course comprised of fish, meats, and heavy pies (like kidney pie), with either pickled vegetables or vegetables in a heavy butter sauce were served. Curiously, vegetables had not been a regular dinner fare before the Regency era, having been previously considered an unhealthy food.
Dessert was a popular course, and hostesses went to great lengths to display them. These were often fruits, marzipan, and small cakes. They considered sugar an aid to digestion!
Supper: they ate the last meal of the day as late as eleven o’clock, and it would normally be a light fare, such as soup often followed by a comfort food (usually something covered in sugar.)