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Get the biggest non-stick pan available, and preheat it on a high heat while you gather your ingredients.
Slice your sausages in half lengthways and pat them out flat so they cook quickly. Place in the pan at one side.
On the other side of the pan, put a tiny lug of oil and place a pile of mushrooms over it.
Shake the pan about a bit to coat the mushrooms and season with some sea salt and black pepper.
Push the mushrooms to one side, then lay some slices of bacon and halved tomatoes in the pan.
Cook for a couple more minutes until the bacon is crisp and golden. Shake the pan and turn the bacon over.
Put a round of toast into the toaster.
Shuffle everything about so that it’s all mixed together and add 2 or 3 eggs at different ends of the pan.
Turn the heat down a little and continue to cook for another minute before placing the pan under the grill and finishing the eggs to your liking.
Remove the dish to the plate.