In a skillet, fry the bacon, over medium heat, until it is cooked to your liking.
At the same time, in a second skillet, fry the sausages on both sides until browned.
Remove the cooked bacon from the pan; drain on a paper towel.
Remove the cook sausage from the pan and allow it to cool slightly.
Once cooled, slice the sausages on a diagonal into 1/4-inch to 1/2-inch slices.
Return the slices to the skillet and brown on each side.
When browned, remove from skillet; drain on a paper towel.
Open both cans of beans and add them to a sauce pan; over medium heat, simmer the beans, stirring occasionally, until the beans are heated through; when hot, reduce heat to simmer and leave on stovetop until ready to use.
In the meantime, in a medium bowl, whisk the eggs with the chives and half the amount of salt and pepper.
In a skillet, over medium heat, melt one tablespoon of the butter and scramble the eggs until just set; careful not to overcook the eggs so that they brown; try to keep that bright, yellow color.
While the beans and eggs stay heated in their skillets, lay the halved tomatoes, cut side down, in a skillet, over high heat; do not use oil or butter.
After they become slightly blackened, remove each from the skillet and lay on a plate; blackened side up; sprinkle with the remaining salt and pepper; set aside.
Lastly, toast the bread and smear liberally with the remaining butter.
When ready to serve, lay two pieces of toast on a plate; top with scrambled eggs, two pieces of bacon and a few slices of the sausage; ladle the beans over all the ingredients; place a spoonful of the tomatoes on the side.
