• 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


  1. Preheat oven to 350 degrees.
  2. In a pot, simmer cherry tomatoes on low until their juices release, add salt and stir for 20 minutes.
  3. 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.
  4. On a flattop, or in a large pan, cook sausages on medium heat, turning once or twice until brown, about 10 minutes.
  5. In a second pot, simmer baked beans with 5 tablespoons of butter, maple syrup and brown sugar for extra sweetening, stir.
  6. On same flattop, or large pan, cook black pudding on medium heat. Cook for 2-3 minutes on each side.
  7. Break eggs onto flattop. Add butter, salt and pepper and cook until preferred doneness.
  8. 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.
  9. Toast bread and serve with extra butter.

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