Step 2

Cook the sausages slowly for 15–20 minutes, turning occasionally, until deep golden. Increase heat to medium after 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 to your preferred crispiness. Keep warm if needed.

Step 4

Trim mushroom stalks level with the cap. Season, drizzle with olive oil and place stalk-side up on the grill. Cook 1–2 minutes, turn and cook 3–4 more minutes. Do not move them too much.

Step 5

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

Step 6

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

Step 7

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 extra richness.

Step 8

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

Step 9

Warm the baked beans in a small saucepan. Serve everything on warm plates immediately with ketchup or brown sauce.