Ingredients:
- 4 black puddings, sliced 1/4-inch thick
- 16 good-quality sausages, scored lengthwise
- 1 pound bacon
- 2 pints cherry tomatoes, halved
- 4 cans heinz baked beans
- 8 slices granary or whole wheat bread
- 1 stick butter plus 5 tablespoons
- 1/4 cup maple syrup
- 8 eggs
- 16 button mushrooms, trimmed
- 1/4 cup olive oil
- salt and pepper
- salt and pepper
Instructions:
- Preheat oven to 350 degrees.
- In a pot, simmer cherry tomatoes on low until their juices release, add salt and stir for 20 minutes.
- On a baking sheet, bake bacon in oven at 350 degrees for 10-15 minutes, depending on your desired level of doneness. Let rest until ready to serve as bacon will continue to cook.
- On a flattop, or in a large pan, cook sausages on medium heat, turning once or twice until brown, about 10 minutes.
- In a second pot, simmer baked beans with 5 tablespoons of butter, maple syrup and brown sugar for extra sweetening, stir.
- On same flattop, or large pan, cook black pudding on medium heat. Cook for 2-3 minutes on each side.
- Break eggs onto flattop. Add butter, salt and pepper and cook until preferred doneness.
- Add mushrooms to flattop or pan, sprinkle with salt and pepper and lightly drizzle with olive oil. Cook 1-2 minutes on one side, flip and cook for another 3-4. Do not move them around, as they’ll wind up soggy.
- Toast bread and serve with extra butter.
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