Ingredients
- 4 pork sausage links
- 4 mushrooms
- 2 tomatoes, scored on top
- 4 smoked dry-cured back bacon strips
- 4 oz (100g) sliced black pudding
- 15 oz (420g) baked beans
- 2 hash browns (optional)
- 2 tablespoons butter
- 4 beaten eggs
- Salt and black pepper, to taste
- 2 thick slices of bread
Method
- Preheat the broiler to high and set the oven at its lowest heat.
- Put 2 plates in there to keep warm.
- Arrange the mushrooms, tomatoes (scored side up) and sausages in the broiler pan and broil 2 inches from the heat for 5 minutes.
- You can add the hash browns now too, if using.
- Flip the sausages and hash browns, and cook for a further 5 minutes.
- Now add the bacon and black pudding.
- Broil for 5 minutes, turning halfway through, or until crispy and cooked.
- Warm the beans in a pan for a couple of minutes or until almost simmering, stirring occasionally.
- Melt half the butter in a pan and add the eggs.
- Grind in some salt and black pepper and stir until just scrambled.
- Take the pan off the heat.
- Toast the bread.
- Arrange the mushrooms, sausages, tomatoes, bacon, beans and black pudding on the warmed plates.
- Butter the toast with the remaining butter and cut it into triangles to serve on the side.
- Serve with ketchup or brown sauce, and also a pot of tea or some coffee.
Notes
If you prefer fried eggs to scrambled, heat 1/4 inch of oil in a pan and crack the eggs in there, then cook them until done the way you want them.