Fry the sausages: Heat a cast iron pan until hot. Add the sausages and prick each one with a fork to stop the skins bursting and keep them moist. Colour on both sides.

Add the bacon: Lay the bacon rashers alongside the sausages. Season the sausages and bacon with pepper only, no salt since the bacon is cured. Add a knob of butter to help brown the sausages further.

Blister the tomatoes: Once the bacon has colour on both sides, add the cherry tomatoes and prick them with a fork. Let them blister and start to break down.

Finish in the oven: Put the whole skillet into the oven at 200C (400F) for about 4 minutes.

Fry the eggs: In a separate pan, heat a splash of oil and a knob of butter. Crack the eggs onto a flat surface, then into the pan. Season with pepper, salt and chilli flakes. Roll the pan clockwise so foaming butter bastes the whites. Add a touch of sriracha and Worcestershire sauce on top, then turn the gas off and let residual heat finish cooking.

Prep the bread: Dab the untoasted bread with the spicy sriracha butter from the egg pan. Do not toast it.

Crush the tomatoes: Remove the skillet from the oven. Crush the tomatoes with a fork and add a splash of balsamic vinegar.

Assemble: Slice the sausages in half lengthways. Layer onto the bread: sausages first, then bacon, then crushed tomatoes, then eggs on top. Close and slice in half.