Heat a large, wide skillet over medium heat and add the olive oil. Prick the pork sausages with a fork and place them in the skillet, cooking for 8-10 minutes until nicely browned on all sides.

Push the cooked sausages to one side of the skillet and add the thick-cut back bacon. Cook the bacon for 4-5 minutes, flipping once, until the fat renders and the edges become deliciously crispy.

Add the halved mushrooms and tomato halves (cut-side down) to the empty spaces in the hot skillet. Let them cook undisturbed for about 5 minutes until the tomatoes blister and the mushrooms soften and brown.

Create two small gaps in the skillet among the meats and vegetables, then gently crack the eggs into the empty spaces. Season the eggs, tomatoes, and mushrooms with salt and freshly cracked black pepper.

Cover the skillet with a lid and cook for 3-4 minutes, or until the egg whites are fully set but the yolks remain soft and runny. Meanwhile, warm the baked beans in a small microwave-safe bowl or small saucepan until bubbling.

Remove the skillet from the heat and toast your thick country bread. Serve immediately straight from the pan, accompanied by the hot baked beans and buttered toast to soak up the rich egg yolks and savory pan juices.