Asparagus brunch stack
By Tom Kerridge
Treat yourself to a runny yolk perched on top of tender asparagus spears and thick slices of black pudding in our ultimate brunch stack
- Prep:5 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 326
- fat 22g
- saturates 8g
- carbs 13g
- sugars 2g
- fibre 3g
- protein 17g
- salt 2g
Ingredients
- 2 eggs (duck eggs are nice if you have them)
- 10 trimmed asparagus spears
- 2 large slices of black pudding
- a handful of watercress
Method
Bring a pan of water to the boil and poach the eggs. Remove the eggs with a slotted spoon and keep warm.
Tip the asparagus spears into the water and cook for 3 mins. Meanwhile, grill or pan-fry the black pudding until crispy on the outside. Make stacks of black pudding, a handful of watercress and the asparagus, and top each with an egg.
