Ingredients

• 2 good-quality pork sausages
• 2 large field mushrooms, peeled and stalks trimmed
•   sea salt and freshly ground black pepper
• 1 tsp sunflower oil
• 2 large free-range eggs
• 2 large tomatoes, halved
• 4 Parma ham
• 2 slices soda bread, toasted, to serve

Method

1. Preheat the grill until hot. Fill a large, deep frying pan with boiling water and bring to the boil.
2. Remove sausage meat from skins and form into four patties.
3. Season mushrooms, brush with the oil and grill with the sausage patties for 4 minutes, then turn and cook for a further 3-4 minutes.
4. Meanwhile, carefully crack the eggs into the boiling water and reduce heat so that the water barely moves. Poach eggs for 4-5 minutes until the whites are set but the yolks are still soft.
5. While the eggs are cooking, remove the sausages and mushrooms from the grill and keep warm. Season tomatoes and grill for 2 minutes on each side.
6. Meanwhile, heat a nonstick frying pan until hot. Remove eggs one at a time with a fish slice, draining any excess liquid on a piece of kitchen towel before placing one on each plate.
7. Dry-fry the Parma ham slices in the hot frying pan for 1 minute on each side, then divide between the plates along with the sausage patties, mushrooms and tomatoes.
8. Serve immediately with toasted soda bread.

Notes