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

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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

Ingredients

Metric

Imperial

Poached duck egg

Grain mustard dressing

To plate

Method

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

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.

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