Asparagus brunch stack
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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

  1. Bring a pan of water to the boil and poach the eggs. Remove the eggs with a slotted spoon and keep warm.

  2. 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.

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