WHAT YOU’LL NEED...
4 good quality sausages
12 back bacon rashers or turkey bacon
4 slices black pudding (optional)
8 large field mushrooms, peeled and cored
4 plum tomatoes, halved
1 can baked beans
16 slices toast
Salt and pepper
Place the mushrooms and tomatoes onto a tray with a knob of butter. Drizzle with olive oil and season. Place the sausages on the same tray and cook in the oven for 15 minutes. After this, reduce the heat to 100C.
Whisk the eggs with the cream, season and set aside away from the heat. You can leave out the cream if you prefer.
Put the baked beans in a saucepan and heat through over a low heat, stirring occasionally.
Pour some olive oil into a frying pan over a high heat, and fry the black pudding for 2 minutes on each side. Transfer it to the baking tray with the rest of the ingredients to keep warm.
In the same frying pan, fry the bacon until the fat renders and it crisps up. Add it to the baking tray. Drain the fat from the pan and wipe it clean.
Add the remaining butter to the pan and return to the heat. When the butter starts to bubble, cook the eggs to your liking. With toast on the side, plate up your full English feast!