Full English Breakfast

Set oven to warm. Place a large, ovenproof dish in the oven to keep warm.

Put beans in a saucepan to warm over low heat.

Cut a thin slice off the ends of your tomato, then slice in half. If you are using small tomatoes, leave them whole. Set aside. If you have fresh mushrooms, wash and slice them, and partially cook them. Have all of your items at hand and ready to go.

Heat your cast iron skillet over medium low heat with a drizzle of oil. Cook the bacon, then the sausages. Cook until browned, turning to brown evenly. Transfer to the dish in the oven to keep warm.

Add or remove fat if needed. Add the mushrooms and lightly salt. Cook until soft and browned. Transfer mushrooms to the oven.

Add oil if needed. Turn the heat to high.
Lightly salt your tomatoes and add them to the pan. Cook just 2-3 minutes per side for a sliced tomato or until you have a lot of blistered spots for small tomatoes. Remove and transfer to the dish in the oven.

Turn the heat back to medium. Add a couple tablespoons of butter to the pan and let melt. Add the bread and cook until golden brown on each side. Remove to a paper towel on a plate, and add it to the items in the oven.

Switch to the pan(s) you are using for eggs. Add a couple tablespoons of butter, let it melt, then add the eggs. Cook as desired.

Serve all the components on large plates.