Ingredients
- 4 large eggs
- 4 bacon rashers
- 4 pork breakfast sausages
- 1 cup (200 g) baked beans
- 8 oz (225 g) button mushrooms, sliced
- 2 medium tomatoes, halved
- 4 slices thick-cut bread
- 2 hash browns (optional)
- 2 slices black pudding (optional)
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- Salt and freshly ground black pepper, to taste
Instructions
Step 1: Cook the Sausages
Heat a large skillet over medium heat. Add the sausages and cook for 12–15 minutes, turning occasionally until browned and cooked through. Remove and keep warm.
Step 2: Cook the Bacon
Place the bacon in the same skillet and cook for 3–5 minutes per side until crispy. Transfer to a warm plate.
Step 3: Cook the Mushrooms
Add the butter to the skillet. Stir in the sliced mushrooms and cook for 5–6 minutes until golden and tender. Season lightly with salt and pepper.
Step 4: Grill the Tomatoes
Place the tomato halves cut-side down in the skillet or under a broiler. Cook for 3–4 minutes until softened and lightly caramelized.
Step 5: Heat the Baked Beans
Warm the baked beans in a small saucepan over medium-low heat for about 5 minutes, stirring occasionally.
Step 6: Fry the Eggs
Heat a little oil in a separate frying pan. Crack in the eggs and fry until the whites are set and the yolks remain runny, or cook to your preferred doneness.
Step 7: Toast the Bread
Toast the bread until golden brown and spread with butter.
Step 8: Cook the Hash Browns and Black Pudding (Optional)
Cook the hash browns according to the package directions or pan-fry until crisp and golden. Fry the black pudding slices for 2–3 minutes per side.
Step 9: Assemble
Arrange the sausages, bacon, eggs, baked beans, mushrooms, tomatoes, toast, hash browns, and black pudding on warm plates. Serve immediately.