Last October we discovered the simple way to get the best out of your poached eggs.
However, I took it up a notch at the weekend by having the culinary pleasure that is free range Duck eggs. Boy are they the crème de la crème for a Sunday breakfast.
So let’s move from a brilliant breakfast to a luscious lunch or delectable dinner. Woo your guest with this as a starter and you will reach the top of the class!
As this column suggests it’s simple. This could be a supper, with Scottish and seasonal thrown in the pot.
You just cannot get any more seasonal than asparagus. Scottish/British asparagus has arrived so, if you can manage to pip the country’s chefs to the post, you will get your hands on these green spectacular spears. They have such a very short season, so please do what you can to make the most of it.
I have a friend from Holland who will bring me white ones this week but we won’t tell him I’m not that keen they’ve just got to be green.
Poached egg with Scottish asparagus
Serves 4
4 duck eggs
2 bunches of asparagus, trimmed
Sea salt and cracked pepper
1 tbsp of summer harvest rapeseed oil
50ml of chicken stock
1 Ok, place two pots on the stove and get ready to poach
2 Then heat your oil place the asparagus in then add stock and place the lid on for 1minute
3 Lift out and toss in some seasoning lift your poached egg out and drain
4 Lay asparagus around the egg and serve
5 Simple and sensational. It’s so easy.
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