Crispy Egg Recipe - Great British Chefs

Asparagus with crispy duck egg, chorizo and lovage

Starter
easy
4
1 hour 15 minutes

PT1H15M

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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Ingredients

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Metric

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2 bunches of green native asparagus
4 duck eggs
100g of plain flour
1 egg, beaten
150g of white breadcrumbs
2 shallots
200g of chorizo sausage
1 bunch of fresh lovage
150g of butter
salt

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Deep-fryer

Trim the ends from the asparagus and blanch in salted, boiling water for 2 minutes. Refresh in iced water, drain and place on kitchen paper to dry

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

4 duck eggs

Prepare 3 bowls for coating, then dredge the eggs through each in turn. Set aside until ready to use

100g of plain flour
1 egg, beaten
150g of white breadcrumbs

Preheat the oven to 200˚C/gas mark 6

Peel and finely chop the shallots. Add 75g of the butter to a saucepan, place over a medium heat and cook the shallots until soft

2 shallots
75g of butter

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

200g of chorizo sausage
1 bunch of fresh lovage

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

Serve each egg next to the asparagus spears and spoon over the chorizo mix

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James Mackenzie

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.