Asparagus brunch stack
- Tom Kerridge
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Serves 2
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 5 out of 5.2 ratingsRate
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Treat yourself to a runny yolk perched on top of tender asparagus spears and thick slices of black pudding in our ultimate brunch stack
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Ingredients
Nutrition
Units:
MetricUS
-
2 eggs
(duck eggs are nice if you have them)
-
10 trimmed asparagus spears
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2 large slices of black pudding
-
a handful of watercress
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Nutrition: per serving
- kcal326
- fat22g
- saturates8g
- carbs13g
- sugars2g
- fibre3g
- protein17g
- salt2g
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Method
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step 1
Bring a pan of water to the boil and poach the eggs. Remove the eggs with a slotted spoon and keep warm.
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step 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.
Recipe from Good Food magazine, May 2016
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A star rating of 5 out of 5.2 ratings
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