How to Make It
Place the sausages and bacon in a large skillet over high heat. Cook through until golden brown, turning a couple times, 10 to 15 minutes. Transfer to a paper towel-lined plate to drain, and keep hot in a warm oven.
Pour off most of the fat from the pan, then add 1 tablespoon of the butter and melt over medium-high heat. Add the onions, tomatoes, and mushrooms so they lie in a single layer and cook, turning once, until cooked through, with golden brown edges in spots, 4 to 5 minutes per side. (Cook in batches or use two pans.) Transfer the vegetables to a plate and keep hot in a warm oven. (If your pan is large enough, push the vegetables to one side and cook the eggs on the other.)
Place the beans in a small pot over medium heat. Place the toast in the toaster. Put your serving plates in the warm oven.
Add the remaining ½ tablespoon butter to the skillet and swirl it to coat. Immediately crack the eggs into the skillet. Add 1 teaspoon water to the pan, reduce the heat to medium-low, cover, and cook until the whites are set, about 2 minutes.
Place an egg or two on each warm plate. Add a couple of pieces of bacon, a sausage or two, a piece of tomato, some onions, a few mushrooms, and a spoonful of beans. Season with salt and pepper. Butter the toast and serve.