1. Cook the bacon and sausages either in a frying pan or under the grill. You want the sausages to be cooked through and the bacon to still have a little bit of give to it, so that it hasn’t crisped up entirely.
2. Fry the mushrooms and black pudding until cooked through. Slice the sausage and crumble the black pudding.
3. To assemble, preheat the oven to 180°C/350°F/4 gas. Cut off the top 1/4 of the bread rolls and set aside. Using a small serrated knife, cut out a large cavity in the bread rolls, making sure you don’t cut through. Line the sides with the bacon then layer the mushrooms, sausage and some of the crumbled black pudding on the base. Crack an egg into each hole then sprinkle with cheese, the remaining black pudding, parsley and a little black pepper.
4. Wrap the bread rolls tightly in foil, place on an oven tray and bake for 20 minutes until the egg is cooked through. Serve with grilled tomatoes and baked beans.