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

Name: Poached duck egg with English asparagus, cured ham and grain mustard dressing
Total time: 15 min
Ingredients: 4 duck eggs; 2 tbsp of white wine vinegar; 16 asparagus spears; salt; black pepper; 25g of grain mustard; 50ml of olive oil; 10ml of white wine vinegar; 1 1/2 tbsp of honey; 4 slices of Parma ham; 1 tbsp of chives, finely chopped; salt; black pepper

by Matthew Tomkinson

Item 1 of 1

This poached duck egg recipe with asparagus by Matthew Tomkinson is a fantastic way to celebrate the English asparagus season. The grain mustard dressing can also be used in salads and other dishes that could use a bit of an extra punch.

First published in 2015

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Ingredients

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Imperial

Poached duck egg

4 duck eggs
2 tbsp of white wine vinegar

English asparagus

Grain mustard dressing

25g of grain mustard
50ml of olive oil
10ml of white wine vinegar
1 1/2 tbsp of honey

To plate

4 slices of Parma ham
1 tbsp of chives, finely chopped
salt
black pepper

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Method

Combine the mustard, olive oil, honey and vinegar and mix well to create the vinaigrette. Set aside

50ml of olive oil
1 1/2 tbsp of honey
10ml of white wine vinegar
25g of grain mustard

Prepare the asparagus by removing the woody bases and peeling

16 asparagus spears

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

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

4 duck eggs

Poach the eggs for approximately 3 minutes until still runny inside. Lift from the water with a slotted spoon and keep warm

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

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

4 slices of Parma ham
1 tbsp of chives
black pepper
salt

First published in 2015

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Matthew Tomkinson

Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.

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