Poached duck egg with English asparagus, cured ham and grain mustard dressing

PT15M

First published in 2015
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Ingredients

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Imperial

Poached duck egg

English asparagus

Grain mustard dressing

To plate

1
Combine the mustard, olive oil, honey and vinegar and mix well to create the vinaigrette. Set aside
2
Prepare the asparagus by removing the woody bases and peeling
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
  • 2 tbsp of white wine vinegar
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 center of the whirlpool and allow the water to simmer
5
Poach the eggs for approximately 3 minutes until still runny inside. Lift from the water with a slotted spoon and keep warm
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
7
On four warm serving plates divide the asparagus spears and place a slice of ham over them. Top with a warm egg and drizzle with the vinaigrette. Season the top of the eggs with salt and pepper and sprinkle with some chopped chives
First published in 2015
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