Full Recipe

Prepare and cook bacon and sausage

Heat a large nonstick skillet over medium heat. Add bacon strips in a single layer and cook 3–4 minutes per side until crispy (adjust time for thickness). Transfer bacon to a paper-towel-lined plate and keep warm. In the same pan, add sausage links and brown on all sides, about 6–8 minutes, turning frequently until cooked through. Remove and keep warm with the bacon.

Toast bread

While meats cook, toast bread slices in a toaster or in a separate skillet with 1 tbs butter until golden brown, about 2 minutes per side if using skillet. Set aside and keep warm.

Fry eggs

Wipe the skillet if needed, then add 1 tsp oil and 1/2 tbs butter over medium-low heat. Crack eggs into the pan (or crack into a bowl and pour in). Cook sunny-side up for 2–3 minutes until whites are set but yolks still runny; for over-easy, cook an additional 30–45 seconds after flipping. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove to plate with bacon and sausage.

In a separate medium skillet, heat 1 tbs olive oil over medium-high heat. Add mushrooms and cook without stirring for 2 minutes to let them brown, then stir and cook another 2–3 minutes until softened. Add minced garlic and thyme and cook 30 seconds until fragrant. Add cherry tomatoes, 1/4 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tomatoes soften and start to blister, about 3–4 minutes. Remove from heat and keep warm.

Pour 1 cup canned baked beans into a small saucepan. Stir in brown sugar, Worcestershire sauce, and mustard. Heat over medium-low, stirring occasionally, until warmed through and slightly thickened, about 5–7 minutes. Taste and adjust seasoning.

Divide the bacon, sausages, eggs, mushrooms & tomatoes, baked beans, and toast between two plates (servings below are for 2). Sprinkle chopped parsley over mushrooms and eggs if using. Serve immediately with hot sauce on the side for those who want extra heat.