Asparagus Brunch Stack with Black Pudding

• eggs↗2

  (if available, you can use duck eggs)

• trimmed asparagus spears10
• black pudding↗2 великі скибочки large slices
• watercress↗жменя handful

Step-by-step instructions

1. 1

   Pour water into a pot, bring it to a boil and carefully lower the eggs. Cook for 5–6 minutes so the whites stay soft and the yolk remains runny. Remove the eggs with a slotted spoon and keep them warm.

2. 2

   Drop the trimmed asparagus spears into boiling water and blanch for 3 minutes, then quickly cool them under cold water.

3. 3

   Pat the black pudding slices dry with a paper towel and fry them in a dry pan (or on a grill) until golden and crispy, about 2–3 minutes per side.

4. 4

   On a plate, place a layer of black pudding, then a handful of watercress, followed by the blanched asparagus spears.

5. 5

   Top with one softly boiled egg each. Serve immediately so the yolk is still runny.