Full Breakfast Recipe

Remove sausages and bacon from the fridge 10–15 minutes before cooking so they come closer to room temperature. Preheat the oven to 200°C (400°F) if you prefer to finish bacon in the oven instead of pan-frying.

Open the can of baked beans and stir in the brown sugar and ketchup in a small bowl; set aside.

Lay out plates, butter for toast, and measure eggs and seasonings.

Pan-fry sausages

Heat a large non-stick skillet over medium heat and add 1 tsp vegetable oil. Add the 4 pork sausages, spacing them so they do not touch. Cook for 12–14 minutes, turning every 2–3 minutes so all sides brown evenly. Reduce heat slightly if they begin to color too quickly. Use a meat thermometer if available — sausages are done at 71°C (160°F). Once cooked, transfer sausages to a warm plate and keep warm in a low oven (about 90°C/200°F) or cover with foil.

Pan-fry or oven-finish bacon

Using the same skillet (wipe out excess fat leaving a thin layer) or a clean cold skillet, arrange 6 slices of streaky bacon in a single layer. For pan-fry: cook over medium heat for 2–4 minutes per side until crisp or to desired doneness, turning once. For oven method: place bacon on a rack over a sheet pan and bake at 200°C (400°F) for 12–15 minutes until crisp. Transfer cooked bacon to a plate lined with paper towels to drain and keep warm in the oven with the sausages.

Heat beans

While bacon or sausages are finishing, transfer the canned baked beans mixed with sugar and ketchup into a small saucepan. Heat gently over low–medium heat, stirring occasionally, for 6–8 minutes until bubbling and hot. Taste and adjust seasoning with a pinch of salt or a little more sugar if desired. Keep on the lowest heat so they stay hot.

Fried eggs

In a clean skillet, melt 1 tbs butter over medium-low heat. Crack each of the 4 eggs into a small bowl first, then gently slide them into the skillet. Sprinkle with half of the salt and pepper. Cook for 2–3 minutes for sunny-side-up with set whites and runny yolks; cover the pan for 30–45 seconds if whites remain undercooked. For over-easy, cook until whites set, then carefully flip and cook 15–30 seconds more. Transfer eggs to a warm plate.

Toast 4 slices of bread to desired brownness. Butter each slice with 1/2 tbs of the reserved butter (total 2 tbs).

If any components have cooled, rewarm briefly: 1–2 minutes in the oven, or gently in the skillet. Divide sausages and bacon between plates.

On each plate arrange 1–2 sausages and 2–3 slices of streaky bacon per person (adjust portion as preferred). Spoon a generous portion (about 100 g) of hot baked beans alongside the meats. Place 1–2 fried eggs on each plate. Add a buttered slice of toast per person. Sprinkle chopped fresh parsley over the beans and eggs if using.

Serve immediately while hot with ketchup or brown sauce on the side.