Heat the vegetable oil in a large cast-iron or heavy-bottomed skillet over medium heat. Once the oil is shimmering, add the pork sausages and cook for 8-10 minutes, turning occasionally until beautifully browned on all sides.

Push the sausages to one side of the pan and add the bacon slices in a single layer. Cook for 3-4 minutes per side until the fat has rendered and the edges are crispy, then move them next to the sausages to stay warm.

Place the halved mushrooms and tomatoes (cut side down) into the empty side of the pan, letting them cook in the rendered meat drippings. Cook for about 5 minutes until the mushrooms are deeply browned and the tomatoes are softened and slightly blistered.

Pour the baked beans into a small empty section of the skillet to heat through. Alternatively, you can place them in a small oven-safe ramekin nestled directly in the pan, letting them simmer gently for 3-4 minutes until bubbling and hot.

Create two small gaps in the pan among the ingredients and crack the eggs directly into the spaces. Fry for 2-3 minutes until the egg whites are fully set but the yolks remain runny, or cook longer to your desired level of doneness.

Season the eggs, mushrooms, and tomatoes with a pinch of salt and freshly ground black pepper. Serve immediately straight from the pan with hot buttered toast to mop up the delicious juices and egg yolks.