How to do English breakfast at home
This may not be a perfect answer, since I'm Canadian - but our breakfast is pretty close to what you refer to as the English breakfast, minus the tomato.  I think an "authentic" English breakfast is rather different, but that's another question entirely!

If I understand correctly, you're hung up on two things, the first being timing and the second being specific preparations.  So I'll tell you what I do; mine's ready in about 20 minutes and always comes out terrific.


Lay the bacon strips and sausages in a cold pan and turn the heat up to medium.  I'm assuming the use of those thin breakfast sausages, which have approximately the same cooking time as bacon (slightly longer).
While the heat's coming up, crack 2-3 eggs into a bowl.  Add some cream (this makes them fluffier), and whatever seasonings you prefer; most people use salt and pepper, I occasionally use garlic or onion salt/powder.  Lightly beat the mixture with a fork.
At this stage, I like to get a second, small skillet for the eggs.  Turn the heat up to medium and let the pan heat up until you can flick some water at it and see it form droplets (and evaporate).  Now turn the heat on the egg skillet down to medium-low.
While the skillet's heating up, the bacon and sausage should be starting to sizzle.  You'll want to flip the bacon and turn the sausages every 2-3 minutes from now on, until you see the bacon starting to crisp.  Also constantly tilt the pan around so that the sausages actually fry in the bacon fat - this makes them cook faster and makes them tastier.
Get a large serving plate ready and line it with some paper towel.
At about 10 minutes in, the bacon should be just starting to crisp and turn brown in parts.  You'll want to leave it on for just a couple of minutes longer, depending on how crisp you like your bacon (I like it a little bit tender).
While you're finishing off the bacon, melt about a tablespoon of butter in the smaller skillet.  In the other pan, flip the bacon one last time.
As soon as the butter is melted (don't let it turn brown), pour the eggs into the small skillet.  You can let them sit for a moment - the bacon should be about done now, so take the strips out and lay them on the plate with paper towels so the fat drains.  The sausages will usually take a few minutes longer; turn the heat up to medium-high to speed this process up.
Now the eggs should be starting to set.  For a twist here, I like to sprinkle some paprika and/or dill weed onto the partially-set eggs, but you can skip that if you like.  Either way, start scrambling; use a spatula to break apart any areas that are set, push the edges into the center, and flip most of the pieces over.  Keep doing this for about 2-3 more minutes.
While you're doing the eggs (you can take them off the heat for a few seconds if you're slow), put the toast on.
The bacon should be drained by now, so remove the paper towel.  Remove the eggs to the same plate.  The sausages should be just about done as well; if they're still not fully cooked, I usually start to "sauté" them at this point to get them cooked as evenly as possible.  This should take a few more minutes at most; once done, remove them to the plate.  (You can drain them too if you like; I usually don't bother.)
Toast is done.  Butter it if you're into that.  Slice it along the diagonal and remove to the plate.


And there you are.  If you've followed all these steps correctly, you should already be able to feel your arteries hardening simply by looking at it.  Serve with tea (if you're English) or coffee (if you're anyone else).

Total preparation/cooking time: About 20 minutes.

P.S. Don't forget the spam and baked beans.