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volvic :

Ingredients & TimingMeats: 4 pork sausages, 6 back bacon rashers, 4 thick slices of black puddingVeg: 2 vine tomatoes (halved), 2 large field or portobello mushroomsSides: 4 eggs, 1 tin baked beans, 2-4 hash browns, thick white bread or sourdough for fried breadExtras: Butter, salt, black pepper, and HP SauceStep-by-Step MethodStart the sausages: Put a large frying pan or skillet on medium-low heat with a little oil. Add the pork sausages first as they take the longest (15 to 20 minutes), turning them often so they brown evenly.Roast the extras: Put your hash browns and halved tomatoes in the oven at 200°C (180°C fan) for 15-20 minutes.Cook the bacon and black pudding: Add the back bacon rashers to the pan with the sausages for the last 5-6 minutes until crisp. Remove meats and keep warm, then sear the black pudding slices for 3 minutes per side.Sauté the mushrooms: Cook the field mushrooms in the leftover pan juices with a knob of butter, salt, and pepper until tender.Warm the beans: Heat the baked beans in a small saucepan over low heat, stirring occasionally.Fry the bread and eggs: Wipe the pan, add a bit more butter or oil, and fry your bread until golden and crisp. Finally, fry your eggs sunny-side up.Assemble: Pile everything onto warm plates and serve immediately with brown sauce and a mug of tea.

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