Preheat your oven to 180°C (160°C fan). Place the Cumberland sausages on a baking tray and cook in the oven for 20-25 minutes until golden brown and cooked through.
While the sausages are cooking, heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the streaky bacon and cook until crispy, about 5 minutes. Remove and set aside.
In the same pan, add another tablespoon of olive oil and the butter. Once melted, add the button mushrooms and thyme. Sauté until the mushrooms are soft and golden, about 6-8 minutes. Season with salt and black pepper.
Heat the baked beans in a small saucepan over low heat until warmed through, about 5 minutes.
In a separate pan, fry the eggs to your liking. For sunny side up, cook until the whites are set but the yolks remain runny, about 3-4 minutes.
Toast the sourdough bread slices until golden and crispy. Serve all components together on a large platter, garnished with fresh thyme if desired.
