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WASH the red tomatoes and slice them in half using a chef's knife and cutting board. CLEAN and quarter the (white bell) mushrooms and set them aside. Open up the can of white beans in tomato sauce.
GRILL the two pieces of bread using a toaster, an oven or simply using a pan with a lid. When using a pan, make sure to rub both sides of each slice of bread with a little bit of butter.
This prevents burning. When the pieces of toast are done, set them aside.
Add a knob of butter into one of the skillets and slowly cook the sausages for about 10 minutes, or until done. HEAT up another skillet on medium-high heat, without anything in it. COOK 4 slices of bacon (or more!) and turn them around using a pair of kitchen tongs.
PLACE the pieces of bacon on the small plate with some paper kitchen towels on them to let them harden a bit. Add in a little bit more butter into the skillet and cook the mushrooms until nicely browned.
REMOVE and set aside in a bowl. The mushrooms will release lots of moisture, drain the moisture before adding the mushrooms to a plate. LASTLY, fry one or two eggs in another skillet, meanwhile fry the sliced tomatoes in another pan.
HEAT up the beans and cook the blood sausage for a minute or 2 on each side, until blackened. When everything is done, season with salt and pepper and serve immediately.
Serve with a nice cup of (strong) English black tea, enjoy!