Gooey eggs with asparagus dippers

Gooey eggs with asparagus dippers

By
From
Cut the Carbs!
Serves
1

Oh… The Wolseley. This bastion of civility in the heart of London is an institution for a reason. Some people, when entering, may crave the viennoiserie, with the croissants baked fresh every morning by the in-house tourier, but for me it’s hard to go past the soft eggs with soldiers, served in a novelty double-headed cup. A perfectly cooked and coddled egg is the epitome of nursery comfort. Yet when you’re not eating breakfast in such perfectly adult surroundings, you might crave something more refined than fingers of toast for dunking in your gooey yolk. To me there is no finer implement than a spear of steamed asparagus. Season it and the egg well with a little salt and black pepper. If you want a bit more protein, encircle your trimmed green stems in prosciutto. When I want a touch of elegance in my morning and I can’t make it to the hushed marble dining rooms at 160 Piccadilly, this is exactly what I turn to. Now if only I could get hold of a double-headed cup.

Ingredients

Quantity Ingredient
2 eggs, at room temperature
8 asparagus spears, trimmed
8 strips prosciutto or jamon, or thin-cut leg ham, (optional)
olive oil
sea salt
freshly ground black pepper

Method

  1. Bring a saucepan of water to a rolling boil. Submerge the eggs and boil for 5 minutes and 15 seconds.
  2. While the eggs are cooking, steam the asparagus in a steamer basket above the eggs until they are soft – around 3 minutes.
  3. For a little bit of extra flavour, wrap each asparagus spear in the prosciutto or jamón. Drizzle with olive oil and season with a little salt and pepper.
  4. Carefully cut the top off each egg and dip the asparagus spears into the yolk before eating the remaining white with a small spoon.
Tags:
healthy
low carb
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