Full English Breakfast

Preheat the grill or the oven's top heat to 200°C. Place the sausages on a baking tray and cook for 12–15 minutes, turning several times, until evenly browned and cooked through. Don't pierce the skins, to keep them juicy.

In a separate frying pan, fry the bacon over medium heat for 5–7 minutes, turning once, until golden and crisp. Transfer to a plate lined with paper towel.

In the bacon fat or 10 ml of oil, fry the halved tomatoes and sliced button mushrooms for 5–7 minutes. Season with salt and pepper to taste; the mushrooms should be browned and the tomatoes softened.

Slice the black pudding into rounds about 1 cm thick and fry in the same pan for 2–3 minutes on each side. At the same time, warm the baked beans in tomato sauce in a small saucepan over low heat for 5–7 minutes, without letting them come to a rolling boil.

Toast the bread in a toaster or in a dry pan until golden, then spread with butter. If needed, keep the finished components warm in the oven at 80°C while you fry the eggs.

Heat 20 ml of oil in a clean frying pan. Crack in the eggs and fry for 3–4 minutes over medium heat, until the whites are set and the yolks stay runny; season with salt and pepper to taste.

Divide between two warmed plates: two sausages each, bacon, eggs, slices of black pudding, beans, mushrooms, tomatoes and toast. Serve immediately, while everything is hot.