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Asparagus with poached eggs, feta and sumac crisps
Asparagus with poached eggs, feta and sumac crisps
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Middle Eastern spiced asparagus - a flavorful twist on a classic dish.
Ingredients:
  • 1 piece Lebanese bread, split
  • 1 x 180g ctn Persian feta, drained, oil reserved
  • 1/2 tsp sumac
  • 2 bunches green asparagus, woody ends trimmed, spears halved lengthways
  • 1 tsp white vinegar
  • 4 free-range eggs, at room temperature
  • 1 tsp almond dukkah
  • 3 tsp finely grated lemon rind
Instructions:
  • Preheat the oven to 180°C. Arrange the bread on baking trays. Brush one side of each piece with the reserved oil and sprinkle with sumac. Bake for 6 minutes or until light golden and crispy. Allow to cool before serving.
  • Heat a large frying pan of salted water over high heat until boiling. Cook the asparagus for 2-3 minutes until bright green and crisp-tender. Drain the asparagus in a sieve, run under cold water, then toss with 2 teaspoons of reserved oil.
  • Pour the vinegar into the pan and lower the heat to medium-low. Crack each egg into a separate shallow bowl. Create a whirlpool in the water using a spoon and gently slide each egg into the center to poach for 1-2 minutes for a soft yolk or until desired doneness. Use a slotted spoon to transfer each egg to a plate, cover with foil to keep warm, and repeat with the rest of the eggs.
  • Tear the bread into big chunks. Arrange the bread and asparagus on plates. Sprinkle feta over the asparagus. Add poached eggs on top and finish with dukkah and lemon zest. Season with pepper before serving.

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