Step 2

Cook the sausages slowly for 15–20 minutes, turning occasionally, until golden. Increase heat to medium after the first 10 minutes. Keep warm in a low oven if needed.

Step 3

Snip cuts into the fatty edge of each bacon rasher. Fry on the grill plate for 2–4 minutes per side until your preferred crispiness is reached.

Step 4

Trim the mushroom stalks level with the cap. Season, drizzle with olive oil and place stalk-side up on the grill. Cook 1–2 minutes, then turn and cook 3–4 more minutes. Avoid moving them too much.

Step 5

In a separate frying pan, heat enough oil to cover the base. Fry the bread for 2–3 minutes per side until golden. Add a knob of butter after turning for a richer flavour.

Step 6

Halve the tomatoes and remove the green core. Season, drizzle with oil and cook cut-side down without moving for 2 minutes. Turn and cook 2–3 more minutes until tender but still holding their shape.

Step 7

Slice the black pudding and remove the skin. Cook 1½–2 minutes per side until slightly crispy.

Step 8

Break each egg into the bread pan. Leave 30 seconds, then add a knob of butter and baste the egg as it melts. Cook to your preferred stage. Season and remove with a fish slice.

Step 9

Serve immediately on warm plates with tomato ketchup or brown sauce.