Preheat oven to 200°F. Place an ovenproof dish in the oven to keep warm.

Heat a large frying pan over medium heat and brush with vegetable oil.

Add the sausages to the pan and cook until browned on all sides, about 10 minutes.

While the sausages are cooking add the bacon and mushrooms to the pan.

Cook the bacon for 3-5 minutes per side and cook the mushrooms until browned.

When the sausages, bacon and mushrooms are done, transfer to the ovenproof dish, cover with foil and keep warm in the oven while you make the other components.

To a small saucepan, add the beans and keep warm over medium low heat.

Wipe out the frying pan and brush with vegetable oil.

Season the tomatoes with salt and add them flesh down to the pan. Add the black pudding to the same pan and cook each for 2 minutes per side. Remove and transfer to the dish in the oven.

Wipe out the pan and add 3 tablespoons vegetable oil and heat over medium-high heat.

Add the bread to the oil (test it by putting in a corner of bread, if it sizzles, it’s ready) and cook until golden brown. Remove to a paper towel to drain.

To the same oil add the eggs and spoon hot oil over the yolks until cooked.

Serve all the components on a plate with the bread on the side.