All-day breakfast

SERVES 4 Preheat the grill to medium. Mist a large non-stick frying pan using calorie-controlled cooking spray and cook 4 reduced-fat pork sausages in the pan over a medium heat for 15 mins. Meanwhile, put 300g mushrooms and 150ml vegetable stock (½ stock cube) into a large pan. Bring to the boil, then simmer for 5-6 mins. In a separate pan, gently heat 420g tin reduced-sugar-and-salt baked beans, stirring. Arrange 4 bacon medallions on the grill rack with 4 halved tomatoes. Cook for 4-5 mins. When the sausages are cooked, keep them on a warm plate. Break 4 eggs into the pan and cook over a medium heat for 2-3 mins. Toast 4 slices Weight Watchers Soft White Danish bread and spread with 1tsp low-fat spread each. Put the eggs under the grill for a few moments to set the tops. Divide all the ingredients between 4 plates and serve.