1920s English Breakfast

We are familiar with the Full English, which typically includes back bacon, sausages, eggs, fried or grilled tomatoes, fried mushrooms, black pudding, baked beans, and toast or fried bread.

I wanted to go back to earlier times and came across a simpler menu from the 1920s, which includes cold and fried meats, eggs, porridge, and toast. I have (a) banger, eggs, steel cut oats, and tomato (no bread, unfortunately), so this is my adaptation.

• 1/4 cup steel-cut oats
• 3/4 cup milk
• 2 tblsp sugar
• 1 tblsp butter
• 1 banger
• 1/2 tblsp vegetable oil
• 2 eggs
• 1/2 tomato
• salt and pepper to taste
• tea (I like Earl Grey) with milk and sugar

1. Boil milk with oats and sugar in a saucepan for 5 minutes.
2. Melt butter in a skillet over medium heat and fry the banger until cooked. Remove.
3. Add oil to the skillet. Fry eggs until the egg white is solid, spooning hot oil over the eggs occasionally. Remove.
4. Briefly fry the tomato.
5. Plate the banger, eggs, and tomatoes. Season the eggs and tomato with salt and pepper. 
6. Serve with a bowl of porridge and enjoy with a cup of tea.