English Breakfast with Eggs, Bacon, Sausages and Beans

Preheat a conventional oven (no fan) to 90°C and place an ovenproof serving platter inside to keep the cooked components warm briefly. Have two wide frying pans ready, including one nonstick pan for the vegetables and eggs, along with a toaster. Halve the cleaned mushrooms and quarter any larger ones; cut the tomato in half crosswise. Transfer the beans and their sauce to a bowl so you can quickly pour them into the pan later.

Heat 5 ml oil in the first frying pan over medium-low heat and arrange the raw sausages in a single layer. Fry for about 20–25 minutes, turning every few minutes so the casings brown evenly without burning. Follow the manufacturer's full frying time for the raw sausages; if it is longer, extend this stage accordingly. About 10 minutes before the sausages finish cooking, start the mushrooms in the second pan as described in the next step, while continuing to keep an eye on the sausages.

Heat 10 ml oil in the second, nonstick frying pan over medium-high heat. Add the mushrooms and fry without a lid for about 8–10 minutes, stirring occasionally; their released liquid should evaporate and the pieces should develop browned patches. Toward the end, season with half the salt and half the pepper. Transfer the mushrooms to the warm platter in the oven, leaving the pan ready for the tomato.

Once the full frying time has elapsed, transfer the sausages to the warm platter beside the mushrooms. Arrange the bacon in the same first pan without adding fat and fry over medium heat for about 6–8 minutes, turning halfway through, until the slices are browned and the edges are crisp. Transfer the bacon to the oven. Carefully pour the fat left from the meat into a heatproof container; discard it once cool and keep the pan for the beans.

While the bacon fries, place the tomato halves cut-side down in the pan used for the mushrooms, without adding more oil. Fry over medium heat for about 3–4 minutes, then turn and fry for about 2 minutes more, until the surfaces are browned and the tomato softens while retaining its shape. Season with the remaining salt and pepper, then transfer the tomato and its juices to the platter in the oven. Keep the vegetables and meat there only until the remaining tasks are finished, usually no longer than about 15 minutes.

After pouring off the fat, add the beans and all their tomato sauce to the first pan. Heat over medium-low heat for about 4–6 minutes, stirring, until the sauce begins to bubble gently and the beans are hot. Reduce the heat to its lowest setting and keep them warm while you finish the eggs and toast; do not cook them for long, so the sauce does not thicken too much.

While heating the beans, start toasting the bread until lightly browned and crisp; with a two-slice toaster, make two batches, taking about 4–6 minutes in total. Wipe the pan used for the tomato with a paper towel, set it over medium-low heat and melt 10 g butter in it without letting it brown. Crack both eggs into the pan and fry for about 4–5 minutes, covering the pan for about a minute toward the end, until all the whites, including around the yolks, are set and the yolks remain soft. Spread the remaining 10 g butter on the hot toast.

On each of two plates, arrange two sausages, two bacon slices, half the beans and mushrooms, and one tomato half. Add one egg straight from the pan and two slices of buttered toast to each plate. Serve immediately while all the components are hot and the toast is crisp.