Ingredients:

  • 4 thick-cut British-style back bacon rashers
  • 4 premium pork sausages (Cumberland or Lincolnshire style)
  • 2 thick slices of black pudding
  • 1 cup (225g) brown button mushrooms, halved
  • 2 large ripe tomatoes, halved crosswise
  • 14 oz British-style baked beans
  • 4 large free-range eggs
  • 2 thick slices of white farmhouse bread
  • 1 tbsp unsalted butter
  • Salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Place the sausages in a cold frying pan and turn the heat to medium-low. Cook for 12–15 minutes, turning frequently until they are mahogany-colored and cooked through. Move them to the edge of the pan.
  2. Increase the frying pan heat to medium-high and add the back bacon. Fry until the edges are golden and the fat is translucent and crispy, approximately 3-4 minutes per side.