42
Poached egg with Parma ham on fried bread
Serves 4
Method:
1. Peel the asparagus stalks, and discard the
ends. Wash, and cut in half diagonally.
Steam in a perforated container for
3 minutes at 100°C.
2. Wash the thyme. Heat the butter, and fry the
bread with the thyme until crisp. Place the
asparagus in the pan to keep warm. Discard
the thyme before serving.
3. Pour the vinegar into a container that is at
least 4 cm deep. Add 1 litre boiling water.
Crack the eggs one at a time into a cup, and
carefully slide into the vinegar water, leaving
space between them if possible. Steam for 5
minutes at 100°C.
4. Remove the eggs from the water, and place
briefly in cold water.
5. To serve, arrange the asparagus on the toast,
and top with a poached egg and a slice of
Parma ham.
Ingredients:
8 fresh asparagus spears
A small bunch fresh thyme
4 thick slices white bread
2 tbsp butter
160 ml white wine vinegar
4 eggs
4 slices Parma ham
Tip
As an alternative, herby focaccia
bread can be used instead of fried
bread. Top with shavings of
Parmesan, and grill.
