Lay out the sausages, back bacon, mushrooms, tomato halves, eggs, baked beans, and bread so everything is ready to cook in quick succession.

Pre-heat a large frying pan or griddle over medium heat and set the oven to low so you can keep finished items warm.

Start the sausages first, cooking them slowly so they brown evenly without bursting.

Once the sausages are halfway done, add the bacon rashers to the pan, rendering the fat until the edges turn crisp.

Transfer the cooked meats to a tray and slip it into the warm oven while you finish the vegetables.

Add a dab of butter to the same pan and sauté the mushrooms until they release moisture and turn golden.

Place the tomato halves cut-side down and cook just long enough to caramelise the surface, then move them to the oven tray.

Warm the baked beans in a small saucepan over gentle heat, stirring occasionally so they don’t stick.

Toast slices of bread; butter them while hot for traditional fried-bread flavour, or leave plain if preferred.

Using fresh oil or a cleared space in the pan, fry the eggs sunny-side up until the whites set yet the yolks remain runny.

Assemble the plate: sausages, bacon, eggs, mushrooms, tomatoes, beans, and toast—serve immediately with tea or coffee.