Crumbed Poached Eggs, Roasted Asparagus and Smoked Paprika Mayo

3:15 am on 24 October 2009

A perfect starter or light meal.

Ingredients

  • 1.5l water
  • 1tsp white-wine vinegar
  • 4 very fresh organic free-range eggs
  • plain flour, seasoned with salt and pepper
  • 1 egg, beaten
  • Panko breadcrumbs
  • vegetable oil for frying
  • 20 thick asparagus spears, snaked at stalk and peeled if required
  • 1/2 tsp sweet paprika mixed with 4 Tablespoons of good quality mayonnaise

Method

Eggs:

Bring the water to the boil and reduce to a simmer, add the vinegar and poach the eggs for two to three minutes, until whites are set. Place in the freezer for 20 minutes to set. Remove the eggs, drain, then gently roll in flour, then beaten egg, then breadcrumbs. Refrigerate for 20 minutes to set. Heat vegetable oil and deep fry eggs for one to two minutes so yolk is still runny and the breadcrumbs golden.

Asparagus:

Heat a pan over moderate heat, add asparagus in a single layer then splash on a good quality Waipara Riesling and allow to steam for 1 minute. Splash in some good local olive oil, a grind or two of pepper and some flaky sea salt.

Serve straight to plate with eggs and smoked paprika mayo to finish.

From Jesse Mulligan, 1–4pm

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