Oven-Baked Full English with Asparagus
A fuss-free brunch where bacon, black pudding, asparagus, and eggs are all roasted together in one pan for minimal cleanup.
- Prep5 min
- Cook35 min
- Total40 min
- DifficultyEasy
- Servings4
This clever one-pan breakfast combines the classic fry-up ingredients in the oven, so you can skip the stovetop mess. The bacon and black pudding get a head start, then asparagus joins in, and finally eggs are cracked right into the pan to set perfectly alongside the rest.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 425°F/400°F fan/gas 7. Arrange the bacon and black pudding slices in a shallow roasting tin large enough to hold everything snugly. Roast for 10 minutes until the bacon begins to crisp, then turn both the bacon and black pudding over and roast for another 5 minutes.
- Toss the asparagus spears with the oil and season with salt and pepper. Add them to the tin in small bunches. Roast for 5 more minutes, then remove the tin from the oven and turn the asparagus. Create two gaps in the mixture and crack an egg into each one. Return the tin to the oven and bake for 4–5 minutes until the egg whites are just set but the yolks are still runny. Serve immediately, straight from the tin, with buttered toast and your choice of sauce.
💡 Tips
- To avoid undercooked asparagus, choose spears of a similar thickness.
- For runnier yolks, reduce the final baking time to 3–4 minutes.
Inspired by a recipe from BBC Good Food