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1 Preheat the oven to a low heat.
2 If cooking beans, add to a small pot over a low heat, stirring regularly. 3 Heat a drizzle of oil in a large, clean non-stick pan over a medium-high heat. Add the sausages and cook for a few minutes per side, turning to brown on all sides until cooked through and slightly crisp. Remove to a large plate or platter and keep warm in the oven.
4 Add a little more oil, if needed, and cook the puddings for 2-3 minutes per side until crisp around the edges. Transfer to the plate with the sausages and keep warm.
5 Add the rashers to the pan and cook for 2-3 minutes per side until they are beginning to crisp; you don’t want to overcook these! Remove to the plate and keep warm.
6 Add a drizzle more of oil to the pan and add the tomatoes, cut side-down, and the mushrooms. Season with salt and pepper and cook for about five minutes until softened and browned, tossing regularly. Remove to a separate plate and keep warm.
7 Wipe out the pan with kitchen paper. Add a good drizzle of oil and return to a medium-low heat. Crack in as many eggs as will comfortably fit and cook for about three minutes, spooning any oil from the pan over the top of the eggs, until the whites are set but the yolks are still runny. For firmer yolks, use a spatula to flip the eggs over and cook for another 1-2 minutes until set.
8 Plate the sausages, rashers, pudding, mushrooms, tomato and eggs with the beans in a dish on the side (unless you prefer beans on the plate!). Serve with soda bread, toast, butter, condiments of choice and a steaming pot of tea.
Batts Brown Sauce can be used as an alternative to Batts Tomato Ketchup, if you wish.