Dining Out

Asparagus dippers with poached eggs

Ingredients
2 bunches asparagus, trimmed
100g smoked salmon or double smoked ham
4 eggs
Toasted sourdough bread, to serve

Method

  1. Bring a frying pan of water to the boil. Add asparagus and cook for two minutes until bright green and tender crisp. Drain.
  2. Meanwhile, bring a medium saucepan of water to the boil. Reduce heat to low, and when bubbles subside, use a spoon to stir the water until a whirlpool forms. Break an egg into a small bowl and gently slide into whirlpool. Cook for three minutes or until white is cooked. Use a slotted spoon to transfer egg to a plate. Repeat with remaining eggs.
  3. Wrap salmon or ham around asparagus spears. Place toast onto serving plates and top with eggs. Season with salt and pepper and serve with vegetable dippers.

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