Soft Boiled Eggs with Asparagus and Parma Ham Soldiers
This week here’s a simple idea to elevate and celebrate not only the perfect boiled egg but also the seasonal hero of the moment the glorious asparagus spear.
Simple pleasures can arrive in the shape of a boiled egg any day of the week on my brunch table. But don’t be fooled and the word “simple”, as I’m sure you know, getting the yolk a perfect runny yellow is no mean feat. It was something we tested repeatedly before publishing our book "Good Food For Your Table (A Grocers Guide)". There are so many variables; from the temperature of an egg, to the size of egg, how many eggs are in the pan, the temperature of water, to the size of pan and so it goes on.
This week here’s a simple idea to elevate and celebrate not only the perfect boiled egg but also the seasonal hero of the moment the glorious asparagus spear.
Roasted Asparagus and Parma Ham with Soft Boiled Eggs and Sea Salt
Ingredients
1 Bunch English Asparagus
6 Fresh hen’s eggs (medium)
6 Slices of Parma ham
12 fresh basil leaves
Flaky sea salt
Olive oil
Preparation
Set the oven to 180oC
Trim the hard ends on the Asparagus (remove approx 2cm)
Wash the basil leaves and pat dry
Fill you biggest pan with water and add a heaped tablespoon of salt
Method
Bring water to the boil and blanch the asparagus for 2mins
Remove and refresh under cold water
Wrap each asparagus spear in the ham, tucking the basil in as you wrap.
Place on a non-stick tray and drizzle with oil and scatter with sea salt
Roast for 10 mins
Remove the asparagus and stack them on a warm plate in the top of the oven.
Bring a pan of water to the back to the boil.
Drop your eggs in and boil for 6 mins.
Remove the eggs and chop the top off immediately to stop them cooking any further
Add a little sea salt to each egg. Dunk in the spears and enjoy.
You can omit the ham and roast the asparagus with a covering of parmesan and roast for 5 mins until the cheese bubbles. This is just as delicious dunked in a runny egg.
Feeds two greedy people.