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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.
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