Heat a large frying pan over medium heat with a drizzle of Vegetable Oil. Add the Pork Sausage and cook, turning every few minutes, until evenly browned and cooked through (about 12–15 minutes). Remove to a warm plate and keep covered.
In the same pan, add the Back Bacon Rasher and fry for 2–4 minutes per side, or until it reaches your preferred crispness. Transfer to the warm plate with the sausages.
Slice the Black Pudding into 1 cm rounds and fry them in the pan for 1–2 minutes per side until the edges are crisp. Put them on the warmed plate with the other cooked meat.
While the meat finishes, halve the Tomato and sear cut-side down in the pan for 2–3 minutes until slightly caramelized; season lightly with Salt and Black Pepper. Add to the plate.
In a separate smaller pan, melt a knob of Butter over medium heat and add the Mushroom, sliced if large. Sauté until golden and tender (about 5–7 minutes); season with a little salt and pepper and keep warm.
Warm the Canned Baked Beans in a small saucepan over low heat, stirring occasionally, until heated through.
Toast the Bread to your liking, then spread with a little more Butter while still hot.
Fry the Egg (or eggs) in a lightly oiled nonstick pan or a touch more butter to your preferred doneness — sunny-side up, over-easy, or scrambled. Season with salt and pepper.
Arrange everything on plates: sausages, bacon, black pudding, tomatoes, mushrooms, beans and eggs with the buttered toast on the side. Serve immediately while hot.
