This is a pretty classic winter combination perfect for a slow Sunday brunch or a hearty mid-week meal. It goes great on toast too. If you can’t get hold of any asparagus, diced fine green beans work great too.

Cooking time: 5 mins prep, 15 mins cooking (20 mins total)

To Wash up: 1 board, 1 knife, 2 pans


  • 1 small knob of butter
  • 4 rashers of bacon, diced
  • 4 wheels of black pudding
  • 400g of asparagus, diced
  • A few drops of vinegar
  • A few drops of oil
  • 4 eggs
  • Salt & pepper to season
  • 1squirt of hot sauce
  • Salt & pepper to taste


  1. Fry the bacon off with the butter 2 – 3 mins and set aside.
  2. Next fry the black pudding in the same pan for 2-3 mins on each side and set aside with the bacon.
  3. Now fry the asparagus in the same pan for another 5 minutes to soak up all the delicious meat juices, adding a little extra oil if needed.
  4. While that’s frying poach the eggs in a second pan with the vinegar and oil. My old man’s guide to the perfect poached egg can be found here.
  5. Crumble the black pudding and the bacon back into the pan with the asparagus and toss well.
  6. Serve up topped with an egg per person with a good squirt of hot sauce and a little seasoning on top.

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