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Asparagus with coddled egg and smoked-salmon soldiers
Asparagus with coddled egg and smoked-salmon soldiers
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Indulge in a delightful dish of asparagus, soft-boiled egg, and savory smoked salmon bites.
Ingredients:
  • 2 bunches asparagus
  • 30g butter, (plus extra to grease, and for the toast)
  • 10.20 gm cream
  • 4 free-range eggs
  • 4 thick slices bread
  • 100g sliced smoked salmon
  • 20.00 ml chopped fresh dill
Instructions:
  • Preheat the oven to 180°C. Trim the asparagus ends and blanch the tips in boiling salted water for 2-3 minutes until vibrant green and slightly crisp. Rinse under cold water to stop the cooking process.
  • Place two layers of paper towel at the bottom of a saucepan.
  • Grease the sides of each coddler with a touch of butter and pour in 1/2 teaspoon of cream. Crack an egg into each coddler and season with salt and pepper. Secure the lids and place the coddlers in a pan. Fill the pan with boiling water halfway up the sides of the coddlers and bring it to a boil. Reduce the heat to medium and simmer for 4 minutes. Turn off the heat, cover, and let it stand for 5 minutes.
  • Toast bread until golden brown and spread a thin layer of butter. Layer with smoked salmon, sprinkle fresh dill, and slice into fingers. Serve with freshly cooked eggs.
  • In a frying pan over low heat, melt the butter until it begins to foam. Add the blanched asparagus and sauté in the butter until heated. Season with salt and pepper.
  • Plate a delicately coddled egg accompanied by a handful of fresh asparagus spears and 2 smoked-salmon soldiers.

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