It's fair to say that a lot of fry-ups aren't necessarily healthy, but if you remove the fat from the bacon, use high-meat-content sausages and leave out buttering your toast, you'll be amazed how healthy they are in comparison to things like muffins, pastries and croissants, which can be very calorific.

serves 1 to 2

Ingredients

• • 2 ripe tomatoes
• • 2 field mushrooms
• • 4 rashers of smoked back bacon, the best quality you can afford
• • 2 good-quality sausages, preferably free-range or organic
• • freshly ground black pepper
• • olive oil
• • 1 x 200g tin of low salt and sugar baked beans
• • 4 slices of wholemeal bread
• • 2 super-fresh large eggs, preferably free-range or organic

To prepare your full Monty

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• Preheat your grill to high
• Get yourself a wire grill rack and pop it on top of a baking tray
• Halve your tomatoes and trim the stalks from the mushrooms
• Remove the fat from the bacon

To prepare your full Monty

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• Score the sausages lengthways and open them out so they’re flat – this way, they’ll cook at the same time as everything else and also it will help to cook the fat out
• Put the tomatoes, mushrooms and sausages on the grill rack, with the tomatoes cut side up and the mushrooms stalk side up
• Sprinkle a little black pepper over the tomatoes and mushrooms
• Very lightly rub them with a little olive oil – you don’t need much (an olive oil spray is great for this job)

To cook your full Monty

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• Place the tray under the hot grill for 5 minutes and put a pan of water on to boil
• After 5 minutes, add the bacon to the grill pan and turn the sausages over
• Put back under the grill and cook for a further 4 to 5 minutes (depending on the speed of your grill), until the bacon is golden and crispy

To cook your full Monty

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• Meanwhile, put the beans into a small pan over a medium heat to warm through
• Pop your slices of bread on to toast
• Crack the eggs into the pan of simmering water and poach for 2 to 3 minutes (see Poached eggs on toast for further instructions)

To cook your full Monty

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• To test if they’re ready, carefully remove one of them from the water using a slotted spoon and touch it gently with a teaspoon – common sense will tell you if it’s really runny or quite solid in the centre
• If it feels too soft, give it a minute or so more in the water
• Once the eggs are done to your liking, remove them from the pan with your slotted spoon and drain them on kitchen paper

To serve your full Monty

• Divide everything between your two serving plates and sprinkle a tiny bit of black pepper over the eggs