Serves 3-4

6-8 good quality villagers thick pork sausages
olive oil
1 onion, sliced
2x415g/1412oz cans baked beans
1 tsp English mustard
Worcestershire sauce
large pinch dried sage
flaked sea salt and freshly ground black pepper
4 eggs

For the chips:
4-6 large floury potatoes (depending on how hungry you are), such as Maris Piper, King Edward or Desiree
olive oil
flaked sea salt

1. Preheat the oven to 200C/400F/Gas 6.
2. Split the sausages open, peel away the skin and break the sausage meat into bite-size pieces.
3. Heat a little olive oil in a flameproof casserole and fry the onion for about 5 minutes. Add the sausages and fry with the onion for about 8 minutes until sizzling and cooked through. Stir in the tinned beans, mustard, a good shake of Worcestershire sauce and the sage, then season with plenty of pepper. Heat until the beans are just beginning to bubble.
4. With a spoon, make a well in the beans and break in an egg. Repeat with the other eggs, spacing them apart and adding a trickle of olive oil, salt and pepper on top of each. Place in the oven for about 15 minutes or until the egg whites are set.
5. For the chips: peel the potatoes and cut them into long chip shapes; the size is entirely up to you, though finger-size is ideal. Rinse under the tap and pat dry with a tea towel. Place on a large baking sheet (preferably non-stick) and toss in a good glug of olive oil and sea salt. Shake the tray so the chips are in a flat layer and put in the oven. Cook for about 50 minutes, depending on the size, turning occasionally. When cooked they should be golden brown and crisp, with a light fluffy centre when broken open. Scatter with extra salt and serve straight away.

Alternatively grill or bake the sausages