Full English Breakfast Scotch Egg with Jersey Black Butter Baked Beans

**Prepare the Baked Beans:** Preheat oven to 160°C (320°F). In a large saucepan, sauté onion and garlic in olive oil until softened. Add soaked and drained cannellini beans, chopped tomatoes, tomato puree, brown sugar, Worcestershire sauce, Jersey Black Butter (or molasses and smoked paprika), salt, and pepper. Bring to a simmer, then transfer to an oven-safe dish. Cover and bake for 2-3 hours, or until the beans are tender and the sauce has thickened. Stir occasionally.

**Cook the Eggs:** Bring a saucepan of water to a gentle simmer. Carefully lower 4 eggs into the water and cook for exactly 6 minutes for a runny yolk. Immediately transfer to a bowl of ice water to stop the cooking process. Gently peel the eggs and set aside.

**Prepare the Scotch Eggs:** Divide the sausage meat into 4 equal portions. Flatten each portion into a disc. Carefully wrap each soft-boiled egg with the sausage meat, ensuring the egg is completely covered. Shape into a smooth ball.

**Breadcrumb the Scotch Eggs:** Set up three shallow dishes: one with flour, one with the beaten egg, and one with breadcrumbs. Roll each sausage-wrapped egg in flour, then dip in the beaten egg, and finally coat thoroughly with breadcrumbs.

**Cook the Scotch Eggs:** *Option 1 (Deep Fry):* Heat vegetable oil in a deep fryer or large pot to 180°C (350°F). Carefully lower the scotch eggs into the hot oil and fry for 4-5 minutes, or until golden brown and cooked through. Drain on paper towels. *Option 2 (Bake):* Preheat oven to 200°C (400°F). Place the Scotch eggs on a baking sheet lined with parchment paper. Drizzle with a little olive oil. Bake for 20-25 minutes, or until golden brown and cooked through, turning halfway through.

**Cook the Bacon and Tomatoes:** While the Scotch eggs are cooking (either frying or baking), grill or pan-fry the bacon until crispy. Halve the tomatoes and drizzle with olive oil, salt, and pepper. Grill or pan-fry the tomatoes cut-side up until slightly softened and lightly charred.

**Assemble and Serve:** Serve each Scotch egg hot, sliced in half to reveal the runny yolk, alongside a generous portion of the baked beans, crispy bacon, and grilled tomatoes. Garnish with fresh parsley.