Treat yourself to a runny yolk perched on top of tender asparagus spears and thick slices of black pudding in our ultimate brunch stack
- 2 eggs (duck eggs are nice if you have them)
- 10 trimmed asparagus spears
- 2 large slices of black pudding
- a handful of watercress
MethodRemove the eggs with a slotted spoon and keep warm.
- Top crackers with cucumber, salmon, sour cream and chives.
- 8 Eggs, lightly beaten
- 1/2 cup milk
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 1/8 teaspoon ground black pepper
- 2 tablespoons Olive Oil
- 6 fresh asparagus spears, trimmed and cut into 1 1/2-inch Pieces
- 1 cup chopped prosciutto
- 1/4 - 1/2 cup shredded Cheddar Cheese (1 to 2 ounces)
- Preheat broiler. In a medium bowl combine eggs, milk, thyme, and pepper. Beat with a whisk until well mixed and evenly colored; set aside.
- In a large broilerproof skillet heat oil over medium heat. Add asparagus; cook and stir about 4 minutes or until asparagus is crisp-tender. Stir in prosciutto.
- Pour egg mixture over asparagus mixture in skillet. Cook over medium heat. As egg mixture sets, run a spatula around edges of skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).
- Place skillet under the broiler, 4 to 5 inches from the heat. Broil for 1 to 2 minutes or just until top is set. Sprinkle with cheese.
- 4 slices whole wheat bread, toasted
- dijon-style mustard
- 1 avocado, pitted, peeled, and mashed
- 8 - 12 asparagus spears, steamed
- 1 hard-cooked Egg, sliced
- Cracked black pepper and coarse sea salt
- Spread two bread slices with mustard. Spread remaining two bread slices with mashed avocado. Top with asparagus spears and egg slices. Sprinkle with black pepper and salt. Top with mustard-coated bread.