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Slow-cooked eggs with asparagus by Matt Preston
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Prep Time:
5 minutes
Cook Time:
60 minutes
Total Time:
65 minutes
Elevate your weekend with slow-cooked eggs, grilled asparagus, and crispy bread for a decadent breakfast experience.
Ingredients:
  • 4 eggs
  • 24 spears of asparagus
  • 40g butter, melted
  • 100g parmesan, grated
  • Salt, to taste
  • Pepper, to taste
Instructions:
  • Place a plate or saucer at the bottom of a stock pot. Fill the pot with ample water and heat it to 63C.
  • Add in 6 room temperature 55g eggs. Increase the heat to reach 63C to account for the temperature drop from adding the eggs. Cook for 1 hour. To check for doneness, carefully create a hole the size of a 20C piece at one end of an egg and release it from its shell. If the egg is translucent and slightly set, it's done.
  • Allow the ingredients to cook for another five minutes, then remove them from the heat and stop the cooking process by placing them in cold water, or use them immediately.
  • Prepare the asparagus by snapping off the woody ends of the spears or trimming and peeling them while the eggs are cooking.
  • Preheat the barbecue. Blanch the asparagus in boiling water until it turns a bright green. Bundle the asparagus with stems down in a tall saucepan. Once blanched, transfer the asparagus to the hot grill to char. Allow grill marks to form without moving them around.
  • Coat the asparagus lightly in olive oil or melted butter and set aside. Arrange six asparagus spears on each warm plate. Add an egg on top, sprinkle with salt and generous black pepper, grate some fresh parmesan, and serve with crusty bread.

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