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Recipe of the Month for April

 

British asparagus comes into season at the end of April and lasts until June. When British asparagus is in season you want to make the most of it, our Head Chef, Byron Franklin, likes to have it for breakfast or a light brunch.

British asparagus, toasted muffin, poached egg and crispy pancetta


This month’s recipe is a simple one that can easily be adapted – you could have any egg you like; whether soft boiled or scrambled or having smoked streaky bacon rather than pancetta. You could also serve this dish as a starter or a light lunch by including some hollandaise sauce and some dressed rocket leaves.

You will need:

  • 2 medium eggs
  • 1 tbsp white wine vinegar
  • 6 asparagus spears, trimmed
  • 2 parma ham slices
  • 1 English muffin, halved
  • Salt


Method:

  1. To prepare the asparagus break off any woody ends by bending the asparagus spears until they snap at their natural breaking point. Trim off the ends.
  2. Cook the asparagus in boiling salted water for 2 to 3 minutes depending on the size of the spears. Alternatively, you could boil the aspargus for 1-2 minutes, drizzle with some oil and cook on a griddle pan to achieve a nice charred BBQ flavour.
  3. Cook the Parma ham under the grill till crispy, this can be left to cool slightly.
  4. Poach the eggs by bringing a pan of water to the boil adding the white vinegar, swirl the water and crack the eggs in one at a time then reducing the heat, poach for 3 minutes till just cooked, drain on a cloth.
  5. Simply toast your muffin, add the asparagus (I like to dress them with a little olive oil and lemon/lime juice), top with the poached egg and the crispy Parma ham on top.

Date posted: April 21, 2017