Full Scottish Breakfast

Step 1

Slice the black pudding into 6 pieces total, each about 1/3-inch thick, by placing it on the cutting board and cutting straight down through the length with a sharp knife.

Step 2

Place each mushroom gill-side down on the cutting board and slice straight down through the cap and stem into 1/4-inch-thick slices, like cutting bread, creating about 16 slices total.

Step 3

Cut each tomato in half by placing it on the cutting board and slicing straight down through the middle, then cut each half in half again lengthwise, creating 4 wedges per tomato.

Step 4

Place the 12-inch cast iron skillet on the stovetop and turn the heat to medium-high; wait about 2 minutes until the surface is hot enough that a drop of water sizzles immediately.

Step 5

Lay the 4 bacon rashers flat in the hot skillet in a single layer; listen for a steady sizzle and cook for 3 minutes until the edges look darker and crispy.

Step 6

Flip each bacon rasher over with tongs and cook for another 2 minutes until the second side is also golden brown, then slide onto a clean plate.

Step 7

Place all 4 sausages into the same hot skillet in a line; cook for 4 minutes without moving them, then roll each one a quarter turn with tongs and cook for another 4 minutes.

Step 8

Roll the sausages one more quarter turn and cook for 3 minutes until the skin all over looks deep golden brown, then slide onto the plate with the bacon.

Step 9

Add the 6 slices of black pudding to the hot skillet in a single layer; cook for 2 minutes until the bottom edges look dark and crispy.

Step 10

Flip each black pudding slice with tongs and cook for another 2 minutes until the second side is also dark and crispy, then slide onto the plate with the bacon and sausages.

Step 11

Add the mushroom slices to the skillet in a single layer; cook for 3 minutes, stirring once halfway through, until they look soft and golden at the edges.

Step 12

Push the mushrooms to the side of the skillet; add the tomato wedges to the empty space in a single layer and cook for 2 minutes without stirring.

Step 13

Flip each tomato wedge with tongs and cook for another 2 minutes until the surface is soft and the edges look slightly charred, then slide onto a small bowl.

Step 14

Pour the 200 grams of baked beans into a small saucepan; place it on the stovetop over medium heat and stir once every 30 seconds for 3 minutes until steam rises from the surface.

Step 15

Push the mushrooms to one side of the skillet and leave the other side empty; crack each of the 4 eggs into a small bowl, then slide them one at a time into the empty side.

Step 16

Cook the eggs over medium heat for 4 minutes until the whites turn opaque and the yolks jiggle slightly when you shake the pan gently, or longer if you prefer firmer yolks.

Step 17

While the eggs cook, place the 4 bread slices into the toaster and push the lever down; wait about 2 minutes until the toast pops up golden brown.

Step 18

Place 2 slices of toast in the center of each of 2 large plates, leaving space around them for the other components.

Step 19

Divide the bacon, sausages, and black pudding equally between the 2 plates, arranging them on top of or next to the toast.

Step 20

Divide the mushroom slices equally between the 2 plates, placing them in a small pile to one side.

Step 21

Divide the tomato wedges equally between the 2 plates, placing them next to the mushrooms.

Step 22

Slide 2 cooked eggs onto each plate, positioning them in a space that looks balanced with the other components.

Step 23

Spoon half of the warm baked beans into a small serving bowl and place it on the table, then divide the remaining beans between the 2 plates if desired.