Name: Big breakfast with asparagus
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 6 rashers streaky dry-cured bacon; 2 fat slices black pudding; 12 asparagus spears (after snapping off woody ends); 1 tsp sunflower oil; 2 eggs; buttered toast to serve; your choice of sauce to serve

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Big breakfast with asparagus

Big breakfast with asparagus

Sarah Cook

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Serves 2

Easy

Prep: 5 mins

Cook: 35 mins

A star rating of 5 out of 5.2 ratingsRate

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Cut down on the washing up by cooking everything in the oven with this no-fuss 'fry-up' of bacon, black pudding and eggs

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Ingredients

Nutrition

Units:

MetricUS

6 rashers streaky dry-cured bacon
2 fat slices black pudding
12 asparagus

spears (after snapping off woody ends)
1 tsp sunflower oil
2 eggs
buttered toast

to serve
your choice of sauce

to serve

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Nutrition: per serving

kcal534
fat39g
saturates14g
carbs14g
sugars2g
fibre2g
protein30g
salt4.8g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Arrange the bacon and black pudding in a shallow roasting tin that’s large enough for all the ingredients to fit snugly. Roast for 10 mins until the bacon is starting to crisp up, then turn over the bacon and black pudding and cook for another 5 mins.
step 2

Toss the asparagus in the oil and season, then add to the tin in bunches. Roast for another 5 mins, then remove from the oven and turn the asparagus, leaving 2 holes for the eggs. Crack an egg into each gap and put back in the oven for 4-5 mins until the whites are just set but the yolks are still runny. Serve immediately, straight from the tin, with toast and your choice of sauce.

Recipe from Good Food magazine, May 2015

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A star rating of 5 out of 5.2 ratings

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