BIG BREAKFAST WITH ASPARAGUS

Big breakfast with asparagus image

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

Provided by Sarah Cook

Time 40m

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 534 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 4.8 milligram of sodium