Ingredients:
4 slices of turkey thick-cut bacon (or British back bacon)
4 sausages (Cumberland or breakfast sausages)
1 can (15 oz) baked beans
4 eggs
4 slices black pudding (optional)
2 large tomatoes, halved
1 cup button mushrooms, sliced
4 slices bread (for toasting)
2 tbsp butter
Salt and pepper, to taste
1 tbsp olive oil
Instructions:
- Cook the Bacon and Sausages:
In a large skillet, cook the bacon over medium-high heat until crispy. Remove and set aside.
In the same skillet, cook the sausages until browned and cooked through. Set aside with the bacon.
- Fry the Black Pudding (Optional):
Add the black pudding slices to the skillet and cook for 2-3 minutes on each side. Set aside.
- Cook the Tomatoes and Mushrooms:
In the same skillet, add the halved tomatoes cut-side down and cook for 2-3 minutes until slightly charred.
Add sliced mushrooms, season with salt and pepper, and sauté for 3-4 minutes until softened.
- Heat the Baked Beans:
In a small saucepan, heat the baked beans over low heat, stirring occasionally.
- Fry the Eggs:
In a separate skillet, heat a bit of butter or oil over medium heat.
Fry the eggs sunny-side up or to your preferred doneness. Season with salt and pepper.
- Toast the Bread:
Toast the slices of bread and spread with butter.
- Serve:
Arrange everything on a large plate and serve hot.
Tips:
Crispy Bacon: Use a grill or broiler to make the bacon extra crispy.
Make It Cheesy: Add a slice of cheddar on the toast for a cheesy addition.
Spicy Twist: Add a splash of Worcestershire sauce to the beans for a tangy flavor.