Simple and delicious.
Ingredients:
- Four medium-sized eggs
- One tablespoon of white wine vinegar
- 16-20 spears of asparagus, trimmed
- 50g of parma ham slices
- Two muffins, halved
- salt and black pepper
Instructions:
- Bring a saucepan of water to simmer and add some vinegar
- Crack the eggs into the simmering water and poach them for around three minutes
- Start toasting the muffins untill they are at the required golden brown level
- We are now going to blanche (shock) the asparagus by adding it to simmering salted water. When your asparagus is bright green and crisp-tender, remove from the saucepan and add it to a pot of iced water. You then remove the asparagus and put them on kitchen paper to drain and dry.
- Choose a muffin half on each plate and top with 4-5 asparagus spears. Top with the Parma ham slices and then the egg. Season with salt and black pepper. Devour it and feel smug.
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