Matt Tomkinson's Poached Duck Egg
By Great British ChefsA poached duck egg with English asparagus is a fantastic way to celebrate the English asparagus season and makes a fantastic brunch or light lunch.Time and servings
Ingredients
8 total- 3 tbsp of white wine vinegar, 2 tbsp for the duck eggs, 10 ml for the dressing
- 4 duck eggs
- 16 asparagus spears
- 25 g of grain mustard
- 50 ml of olive oil
- 1.5 tbsp of honey
- 4 slices of parma ham
- 1 tbsp of chives, finely chopped
Method
7 stepsStep 1
Combine the mustard, olive oil, honey and vinegar and mix well to create the vinaigrette. Set aside.
Step 2
Prepare the asparagus by removing the woody bases and peeling.
Step 3
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.
Step 4
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 centre of the whirlpool and allow the water to simmer.
Step 5
Poach the eggs for approximately 3 minutes until still runny inside. Lift from the water with a slotted spoon and keep warm.
Step 6
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.
Step 7
On four warm serving plates divide the asparagus spears and place a slice of ham over them. Top with a warm egg and pour around some of the vinaigrette. Season the top of the eggs with salt and pepper and sprinkle with chives.