RECIPE OF THE WEEK – POACHED DUCK EGGS WITH ENGLISH ASPARAGUS

This week’s Spring favourite is: Poached duck eggs with English asparagus, cured ham and grain mustard dressing

Serves 4.

Ingredients

  • 4 duck eggs 
  • 2 tbsp of white wine vinegar
  • 16 asparagus spears
  • salt
  • black pepper
  • 25g of grain mustard
  • 50ml of olive oil
  • 10ml of white wine vinegar
  • 1 1/2 tbsp of honey

To Plate 

  • 4 slices of Parma ham 
  • 1 tbsp of chives, finely chopped
  • salt
  • black pepper
Combine the mustard, olive oil, honey and vinegar and mix well to create the vinaigrette. Set aside
  • 50ml of olive oil
  • 1 1/2 tbsp of honey
  • 10ml of white wine vinegar
  • 25g of grain mustard
Prepare the asparagus by removing the woody bases and peeling
  • 16 asparagus spears
Bring 2 large pans of water to the boil and heavily season one of them with salt. Add 2 tbsp of vinegar to the other one
  • 2 tbsp of white wine vinegar to pan number 2
Crack the eggs into 4 individual cups and, using a whisk, stir the vinegar water vigorously to create a whirlpool. Working quickly, gently place the eggs one by one into the center of the whirlpool and allow the water to simmer
  • 4 duck eggs 
In the last minute of egg poaching time, place the asparagus in the salted water and boil for 1 minute until tender. Remove, season with salt and pepper and keep warm
  • salt
  • black pepper

On four warm serving plates divide the asparagus spears and place a slice of ham over them. Top with a warm egg and drizzle with the vinaigrette. Season the top of the eggs with salt and pepper and sprinkle with some chopped chives.

Serve warm with your favourite carbohydrate

 

Yours Truly,
Charlotte Fellows
Researcher and Writer

 

 

 

Sarah McNaught

Managing Director

lovegoostrey@gmail.com

 07514499305

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