Add the butter to a large electric fry-pan, and heat over a medium heat.  Cut the mushrooms into quarters and add to the pan.  Saute the mushrooms, stirring often, until they are cooked through and any water they release has evaporated. Remove from the pan and set aside.

Pour the oil into the pan. Place the hash browns into the pan and cook for 5-7 minutes. Turn over and add the breakfast sausages to the pan.  Cook for a further 10 minutes, turning the sausages to stop them burning on one side.

Move the hash browns and sausages around a bit to make some room for the mushrooms and tomatoes. Return the mushrooms to the pan. Cut the tomatoes into 6-8 pieces each and add these to the pan, ensuring they make contact with the heating surface of the pan. Cook for 4-5 minutes.

Remove the hard core from the kale and finely slice the leaves. Add the kale to the pan on top of the other ingredients. Allow to cook for 2 minutes.

Make six small spaces for the eggs amongst the other ingredients. Crack an egg into each space. Sprinkle with salt and pepper to taste, then cover with a lid or foil.  Cook for a further 8 minutes or so, until the egg white is cooked through. Ideally you want the yoke still runny.

Serve immediately with hot buttered toast and your morning coffee or tea fix. Enjoy!