Using lightly floured hands, divide the sausagemeat into 8 pieces. Shape into very rough balls, then lightly flatten.
Heat the oil in a heavy-based nonstick frying pan. Add the sausagemeat patties and cook over a medium heat for 5 minutes, turning once, until golden and cooked through. Add the bacon and cook for a further 3 minutes until cooked.
Add the tomatoes, remove from the heat and evenly spread the ingredients around the pan.
Beat the eggs with the parsley, then season with pepper and pour into the pan. Return to the heat and cook over a medium heat for 3–4 minutes until the base is set. Place the pan under a preheated hot grill (keeping the handle away from the heat) and cook for 3–4 minutes until it is set.
Divide into wedges and serve with slices of toast.