Full English Breakfast with Pork Sausages, Sunny Side Up Eggs and Baked Beans

Cooking a big breakfast is all about multitasking so that all the elements come together on the plate at the same time Start by cooking the breakfast pork sausages (from frozen) over medium heat in a non-stick frying pan for 13 to 15 minutes, turning occasionally until browned and cooked through. Be careful not to pierce the sausages as they’ll lose their flavourful juices. Keep warm.

If you want to make fried bread, which is quite traditional, fry the bread in the sausage drippings until golden and crisp about 2 minutes per side or if you prefer, make toast in the toaster.

While the sausages are cooking, melt 2 tsp. of the butter in another non-stick pan over medium heat. Add the mushrooms and cook until golden and beginning to caramelize a little, about 8 minutes. Push the mushrooms to one side and add the tomatoes cut side down and sear for 1 to 2 minutes. They should still be quite firm.

Warm the baked beans in a small pot over low heat, stirring occasionally.

Cook the eggs over medium heat in a non-stick skillet with the last 1 tsp. of butter until the whites are set and a little crispy around the edges and the yolks are still runny (good for dipping the fried bread) about 3 minutes.

To serve the big breakfast, place 3 pork sausages on each plate, divide roasted tomatoes, sautéed mushrooms and sunny side eggs between plates. Baked beans can be scooped right onto the plate or served in a small bowl on the side. Tuck in the fried bread, sprinkle the plate with parsley, if using, and enjoy while hot with a cup of strong tea or coffee.