Healthier fry-up

Method

1. Heat the oven to its lowest setting and the grill to medium. Grill the sausages for 10 minutes. Turn, add the ham, then grill for another 5 minutes or until cooked. Transfer the meat to a roasting tin and put in the oven to keep warm. (If you don’t have a separate grill, put the roasting tin in the bottom of the oven, loosely covered with foil.)
2. Meanwhile, heat 1 tbsp of the oil in a large frying pan, then cook the mushrooms for 5 minutes or until softened and coloured. Keep warm.
3. Bring a medium pan of water to a simmer. Crack each egg into atea cup, then gently drop 2 into the water, keeping them apart(see tip). Poach for 2-3 minutes for runny yolks, then pat dry with kitchen paper. Repeat with the other 2 eggs (see Make Ahead).
4. Lightly brush the sourdough with the remaining oil, then grill for 2 minutes on each side. Serve each slice of toast topped with 2 eggs, half the parma ham and mushrooms, and a good grinding of pepper, with a sausage on the side.