Croissants
James Martin shares his recipe for this French patisserie classic. It involves some ambitious pastry work, but the end results are worth it
Asparagus brunch stack
Serves 2
Easy
Prep:
Cook:
Treat yourself to a runny yolk perched on top of tender asparagus spears and thick slices of black pudding in our ultimate brunch stack
Skip to ingredients
- 2 eggs(duck eggs are nice if you have them)
- 10 trimmed asparagus spears
- 2 large slices of black pudding
- a handful of watercress
Nutrition: per serving
- kcal326
- fat22g
- saturates8g
- carbs13g
- sugars2g
- fibre3g
- protein17g
- salt2g
Method
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.
