POACHED EGG, GRILLED ASPARAGUS AND TOMATOES ON SOURDOUGH
SERVES 2
A bunch of asparagus,
trimmed
2 vines of cherry tomatoes 1-2tbsp olive oil
Salt and freshly ground black pepper
2 slices of sourdough
A splash of white wine vinegar 2 large free-range eggs (ensure they are very
fresh, see tip above)
A handful of watercress A pinch of chilli flakes (optional)
Place the asparagus and tomatoes in a bowl, drizzle with olive oil and season well. Heat a griddle pan, add the asparagus and tomatoes and cook for 6-8 minutes, turning the asparagus halfway, until the asparagus is lightly charred and the tomatoes are charred and a little wilted. Remove to a plate.
Drizzle a little more oil over the bread, and toast in the griddle pan, turning once, until browned on both sides. Remove and keep warm.
Meanwhile, bring a pan of water to the boil. Add a splash of vinegar and swirl vigorously with a balloon whisk. Crack an egg into a bowl, then carefully slip it into the centre of the whirling water, taming any stray bits of egg with a spoon. It should spiral in the water to form a ball. Cook for 3 minutes, or to your liking, then remove with a
slotted spoon and keep warm. Repeat with the other egg.
Place a slice of sourdough on each plate. Add half the asparagus and a vine of tomatoes. Top with a poached egg, some watercress and a sprinkle of chilli flakes, if using.
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