Cut the orange in half, juice the oranges into a glass or pitcher, and refrigerate until ready to serve.

(about 5 to 6 orange yields 8 oz of juice)

Preheat the oven to 375°F (190°C).

Cook the sausage on a foil-lined baking sheet in the oven to an internal temperature of 160°F (71°C).

Lay the bacon in a nonstick pan over medium heat. Cook on both sides until golden brown and crispy. Set aside on paper towels to drain excess grease.

Place the baked beans in a saucepan over medium-low heat, and stir occasionally until hot.

Heat a non-stick pan on medium heat. Once hot, add the oil. Crack the eggs on a flat surface and into the pan. Cook until the whites of the eggs start to set and become firm. Add a tablespoon or two of water and cover with a lid to finish firming up the whites of the eggs while keeping the yolks soft, for about 1 to 2 minutes. Season with salt and pepper.

Toast the bread. Then spread with butter.