Asparagus brunch stack
- Preparation and cooking time
- Serves 2
Treat yourself to a runny yolk perched on top of tender asparagus spears and thick slices of black pudding in our ultimate brunch stack
- STEP 1
Bring a pan of water to the boil and poach the eggs. Remove the eggs with a slotted spoon and keep warm.
- 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.