Big breakfast with asparagus

• rashers streaky dry-cured bacon↗6
• fat slices black pudding2
• asparagus↗12

  spears (after snapping off woody ends)

• sunflower oil↗1 tsp tsp
• eggs↗2
• buttered toast

  to serve

• your choice of sauce

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.