Asparagus Poached Eggs
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Asparagus Poached Eggs
Ingredient
2 bunches of asparagus
4 Eggs
1tbs vinegar
100g butter
1 lemon
50g hazelnuts
½ bunch parsley
Sea Salt
50g goats cheese
2 slices of Sour Dough toast
Method
In a 180c oven roast the hazelnuts. Once roasted remove and rub between a clean tea towel. Keep rubbing until the brown skins come off, then roughly chop the hazelnuts.
Bring a large pot of water to the simmer. Add a pinch of salt and the vinegar. Crack an egg into a tea strainer and strain off the thin egg white. Drop into a glass or cup. Repeat the process with all the eggs. Drop into the water and cook for 2-3 minutes until the egg is poached to your liking. Once cooked strain and dry on a tea towel.
Heat a griddle pan until smoking. Dress the asparagus in oil and a pinch of salt, add to the griddle and cook until cooked through.
In a frypan, melt the butter until it begins to colour. Add the hazelnuts and toss through the butter. Add a squeeze of juice and a pinch of salt.
Place the asparagus on the toast top with the crumbled goats cheese. Drizzle over the hazelnut burnt butter.
Recipe by Michael Weldon
