2 tomatoes, halved
300 g pack mini Portabella mushrooms
3 tbsp vegetable oil
8 rashers smoked back bacon
3 slices white bread, cut into triangles
4 slices black pudding
400 g baked beans
4 medium free-range eggs
1 Preheat the grill to medium-high. Preheat the oven to 120°C, fan 100°C, gas ½.
2 Grill the sausages for 15 minutes, turning occasionally, until golden and cooked through. Add the tomatoes, cut-side up, and the mushrooms for the last 10 minutes of cooking. Remove from the grill and keep warm in the oven.
3 Heat a large frying pan and add 1 tablespoon oil. Add the bacon and fry until crisp and golden on both sides. Remove from the pan and keep warm.
4 Fry the bread in the pan for 2-3 minutes on each side, until golden. Add 1 tbsp oil to the pan, then fry the black pudding for 2-3 minutes, until crisp on both sides. Remove from the pan and keep warm.
5 Place the baked beans in a small saucepan and simmer for 5 minutes.
6 Meanwhile, heat the remaining 1 tablespoon oil in a clean, large frying pan, then crack in the eggs and fry until the white has just set and the yolks are still slightly runny.
7 To serve, divide among 4 plates and serve with mugs of tea.