Heat the olive oil in a large non-stick or cast-iron skillet over medium heat. Add the pork sausages and cook for 8-10 minutes, turning frequently until they are browned on all sides and mostly cooked through.

Push the sausages to one side of the skillet and add the bacon slices. Cook for 3-4 minutes per side until the fat renders and the bacon is crispy to your liking, then push to the side with the sausages.

Place the tomato halves cut-side down in the hot bacon fat, and add the mushrooms to the skillet. Cook without moving the tomatoes for 3-4 minutes until nicely charred and softened, while stirring the mushrooms occasionally until they are browned and tender.

While the vegetables cook, pour the baked beans into a small saucepan over medium-low heat. Simmer gently for 4-5 minutes, stirring occasionally, until piping hot and the tomato sauce has thickened slightly.

Melt the butter in the remaining empty space in the large skillet. Crack the eggs directly into the melted butter and fry for 2-3 minutes, occasionally spooning the hot fat over the egg whites, until the whites are completely set but the yolks are still runny.

Remove the skillet from the heat and season the eggs, tomatoes, and mushrooms with salt and freshly cracked black pepper. Serve immediately alongside the hot baked beans and thick-cut buttered toast for a complete British morning feast.