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Ingredients

• 6 pcs Black Pudding
• 4 pcs Back Bacon
• 4 pcs Pork Sausage
• 2 pcs Egg
• 150 g Mushroom
• 1 pcs Tomato
• 400 g Baked Beans
• 4 pcs White Bread
• 20 g Butter
• 2 tbsp Beef Dripping
• 1 tsp Worcestershire Sauce
• 10 g Parsley
• 1 tsp Black Pepper
• 1 tsp Salt

Method

1. Halve the {tomato}, thickly slice the {mushroom}, and finely chop the {parsley}.
2. Put the {baked_beans} in a small saucepan over low heat with {worcestershire_sauce} and a pinch of {black_pepper}. Simmer gently until glossy and hot, stirring now and then so they do not catch.
3. Heat a large frying pan over medium heat and add half the {beef_dripping}. Add the {pork_sausage}, season lightly with {salt}, and cook, turning often, until deeply browned and cooked through.
4. Add the {back_bacon} and {black_pudding} to the same pan in a single layer. Fry over medium heat until the {back_bacon} is crisp at the edges and the {black_pudding} is dark and lightly crusted, turning once and avoiding crowding so everything browns instead of steams.
5. Add the remaining {beef_dripping} to the pan over medium-high heat, then lay in the {tomato} cut side down and add the {mushroom}. Season with {salt} and {black_pepper}, then fry until the {tomato} softens and chars at the edges and the {mushroom} turns golden and dry.
6. Toast the {white_bread} until golden, then spread with {butter} while hot so it melts into the crumb.
7. Crack the {egg} into the hot pan over medium-low heat after the meats come out. Season with {salt} and cook until the whites are set and the yolks stay soft, spooning a little hot fat over the tops for even cooking.
8. Arrange the {pork_sausage}, {back_bacon}, {black_pudding}, {egg}, {tomato}, {mushroom}, {baked_beans}, and {white_bread} on warm plates. Finish with {parsley} and a final pinch of {black_pepper} for freshness and contrast.