Toast the 2 slices of raisin bread. You may toast them using a toaster. I toast them using a pan. Lay the 2 slices of bread on the pan and switch the fire to low. 2.5 minutes later, flip the bread over to toast the other sides for 2.5 minutes.

Cut the 3 sausages in half.

Heat the now 6 pieces of sausages and 6 slices of ham on the pan over low heat. The ham is ready when the sides curl up a little. Roll the sausages occasionally to avoid burning them.

Crack 4 eggs into a bowl. Add a teaspoon of salt. Using a fork, beat the eggs well for 1 minute. You should see some bubbles on the surface of the bowl at the end of the beating.

Oil the pan with 2 teaspoon of olive oil. Heat the pan over low heat. Gently pour the eggs into the pan. 10 seconds later gently scrape the bottom of the egg mixture from one corner to the corner across it (diagonally) using a spatula. Repeat this for different corners with an interval of 5 seconds. Once all the egg mixture has been turned to scrambled eggs, switch off the fire immediately and bring the pan to cool (lift it away from the stove) to avoid having the eggs cooked any further.

Place the scrambled eggs on top of each toasted raisin bread. Add a dash a pepper on the eggs.

Slice 1 tomato into 6-8 pieces.

Open up a can of baked beans. Pour half of the beans and sauce for each plate of breakfast.