1. Heat oven to gas 6, 200°C, fan 180°C.
2. Mash half the low-fat spread with the parsley and some salt and black pepper. Place the sausages in a large roasting tray with the vine tomatoes. Drizzle over the balsamic vinegar and season well. Brush the mushrooms with the herb spread and add to the roasting tray. Roast for 40 minutes, turning everything half-way through.
3. Line a baking tray with nonstick baking paper, and lay the Parma ham slices on it in a single layer. Place a sheet of nonstick baking paper on top of the ham and put a smaller baking tray on top so the ham is weighed down. When the sausages, tomatoes and mushrooms have been cooking for 25 minutes, put the Parma ham trays in the oven to bake.
4. To poach the eggs, take a medium pan and fill it with about 12cm (5in) water. Bring to a simmer. Break the eggs, one at a time, into a ramekin or small cup. Use the end of a wooden spoon to swirl the water a few times, then pour one egg into the vortex in the middle. Allow the egg to set around the yolk like a white pillow. It should float to the top when the white is set. Move to the side and repeat with the next egg. Use a slotted spoon to remove the eggs from the water.
5. Toast the bread and spread with the remaining spread. Carefully remove the top tray from the Parma ham. Lift the nonstick baking paper so the ham can crisp while the rest of the breakfast is plated up. Add the Parma ham and serve immediately.

Tips: Poached eggs need to be really fresh or the whites won't form around the yolks.