Preheat your oven to its lowest setting to keep cooked items warm, and place a heatproof plate inside.

Heat 1 tablespoon of vegetable oil in a large frying pan over medium heat, add the sausages, and cook for 10-12 minutes, turning occasionally until golden brown and cooked through.

While the sausages cook, place the tomato halves cut-side down in the pan and cook for 2-3 minutes until slightly charred, then flip and cook for another 2 minutes until softened.

Remove the sausages and tomatoes from the pan and transfer them to the warm plate in the oven.

In the same pan, add the bacon slices and black pudding; fry for 3-4 minutes per side until the bacon is crispy and the black pudding is heated through, then move them to the warm oven plate.

Add the butter to the pan along with the mushrooms; sauté for 3-4 minutes until they are browned and tender, then transfer to the oven.

Pour the baked beans into a small saucepan and heat gently over low heat, stirring occasionally until hot.

Wipe the large frying pan clean if needed, add the remaining oil, and increase heat to medium-high to fry the bread slices for 2 minutes on each side until golden and crisp.

Finally, crack the eggs into the hot pan and fry for 2-3 minutes until the whites are set but the yolks remain runny, basting with hot oil if desired.

Assemble the plates by arranging the sausages, bacon, black pudding, tomatoes, mushrooms, fried bread, and eggs, serving with a side of hot baked beans and a cup of tea.