1. Heat the oven to 220°C/200°C fan/gas 7. Rub 1 tbsp of the oil over a large, shallow roasting tin. Put the hash browns on one half of the tin and line the sausages up on the other. Cook for 15 minutes, then flip the hash browns, turn the sausages, and return to the oven for 10–15 minutes until the hash browns are golden and the sausages browned.

2. Meanwhile, heat 1 tbsp of the oil in a frying pan over medium heat. Add the bacon and cook until crisp. Remove and set aside. In the same pan, add the butter and mushrooms, cooking until golden. Remove and set aside.

3. In a separate pan, heat the baked beans gently until hot.

4. Toast the slices of bread and butter them.

5. In a clean frying pan, heat the remaining 1 tbsp oil and fry the eggs to your liking.

6. To assemble, place one slice of toast on a plate. Halve the sausages lengthwise and lay three halves on the toast. Top with two rashers of bacon, then spoon over half the mushrooms. Place a second slice of toast on top, spread with ketchup or brown sauce, then add two hash browns, slightly squashed. Top with a fried egg, then finish with a third slice of toast, also spread with sauce if desired.

7. Repeat the assembly for the second serving. Serve immediately with a side of baked beans.