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This triumphant crispy egg recipe from James Mackenzie will usher in spring with a bang. The chorizo and lovage add a real punch to proceedings, making this a super starter for a dinner party.
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Lower the duck eggs into a pan of boiling water and cook for 7 minutes. Refresh under cold running water before carefully peeling the eggs - this can be a little tricky so take your time
Cook the chorizo whole in the oven for 10 minutes, then chop into small cubes and add to the softened shallots. Chop the lovage and stir into the shallots and chorizo
Shallow-fry the asparagus in the remaining butter until just starting to colour. Deep-fry the eggs at 180°C until golden brown, then rest in a warm place for 1 - 2 minutes so that the residual heat can continue to cook the eggs slightly
75g of butter
8
Serve each egg next to the asparagus spears and spoon over the chorizo mix
Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.
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Asparagus with crispy duck egg, chorizo and lovage
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Asparagus with crispy duck egg, chorizo and lovage
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