- 6 rashers streaky dry-cured bacon
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 2 fat slices black pudding
- 12 asparagus spears (after snapping off woody ends)
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 1 tsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- buttered toast, to serve
- your choice of sauce, to serve
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.
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.