Heat the oven to 200º and pop the sausages in for 25mins.  Whilst they are cooking you can prep the rest.

Mash the avocado in a bowl, and add in the english mustard, worcestershire sauce and a sprinkling of salt and pepper.  Combine well and leave to one side.

In a large frying pan and fry the bacon, no need to add any oil in (I really do recommend you use the American streaky kind so you get a real crunch!). Keep the frying pan hot and place the bacon to one side. Slice the tomato as thinly as you and put the slices into the hot frying pan and fry for about 3-4 minutes on each side, until they are slightly coloured and soft. Scoop out of the pan and leave to one side.

To the hot pan, add in 50g of butter and that will start to foam.  Add in the slices of bread and sprinkle a little salt, pepper and paprika on the top whilst the underside fries.  Whilst it is frying move the pan around so that the bread is allowed to soak up all the butter. When golden and crispy on one side, flip the slices, this should take about 4-5mins. Add in cubes of the remaining butter and fry to perfection.  Once cooked, leave to one side.

Rinse out the pan and over a medium high flame heat a good amount of oil - you want enough to cover the base of the whole pan.  To fry the eggs, I used a couple of chefs rings to keep a really nice shape.  Pop the rings onto the hot oil and break and egg into each.  Spoon hot oil over the top, and carefully remove once cooked.

For each sandwich, dollop a thin layer of mayonnaise on top of two slices of the fried bread, then spoon over a generous helping of the avocado mixture. Cut a sausage in half lengthways and place on top of the sausage.  Spoon over half of the tomatoes, top with a couple of strips of bacon and then the fried egg on top.  Place the other slice of fried bread and avocado on top.