Full English Breakfast

Ingredients

• 8 strips thick-cut bacon
• 8 pork breakfast sausages
• 4 large eggs
• 4 medium tomatoes, halved
• 8 oz cremini mushrooms, sliced
• 1 can (14 oz) baked beans
• 4 tbsp unsalted butter, divided
• 2 tbsp vegetable oil
• 4 slices thick-cut white bread
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Arrange sausages on a baking sheet and bake for 20-25 minutes, turning halfway through, until golden brown and cooked through with an internal temperature of 160°F.
2. While sausages cook, heat a large skillet over medium heat. Add bacon strips and cook for 4-5 minutes per side until crispy. Transfer to a paper towel-lined plate and keep warm.
3. In the same skillet with bacon drippings, add 1 tablespoon butter and the sliced mushrooms. Season with salt, pepper, and thyme. Sauté for 5-6 minutes until golden and tender. Remove and keep warm.
4. Place tomato halves cut-side up in the skillet. Season with salt and pepper, drizzle with a little oil, and cook for 3-4 minutes until softened and slightly caramelized. Set aside and keep warm.
5. Heat baked beans in a small saucepan over medium-low heat, stirring occasionally, until warmed through. Keep warm.
6. Wipe the skillet clean and add 1 tablespoon vegetable oil and 1 tablespoon butter over medium heat. Crack eggs into the pan, season with salt and pepper, and fry for 3-4 minutes for sunny-side up, or flip for over-easy.
7. Toast bread slices and spread with remaining butter.
8. Arrange all components on warm plates: place eggs in the center, sausages and bacon on one side, tomatoes and mushrooms on the other, with a generous spoonful of beans and buttered toast on the side. Serve immediately.