Soft-boiled egg asparagus & pecorino

Soft-boiled egg asparagus & pecorino

From
Posh Toast
Serves
2
Prep
15 mins

Fresh young asparagus spears are a terrific treat when they come into season after a dull winter. Pecorino adds a salty tang and keeping the eggs soft boiled creates a creamy sauce without really trying.

Ingredients

Quantity Ingredient
2 medium eggs
2 slices poppy seed bloomer
12-16 fine asparagus spears, trimmed
1 tablespoon extra virgin olive oil
15g pecorino
small handful basil leaves
salt
freshly ground black pepper

Method

  1. Bring a pan of water to the boil. Carefully lower in the eggs and set a timer for 6½ minutes. Once the time is up use a slotted spoon to remove the eggs and plunge into ice-cold water. Set aside.
  2. Meanwhile, heat a griddle pan or the grill. Toast the bread on each side, then set aside on plates. Toss the asparagus in ½ tbsp of the oil and season. Griddle or grill for about 2 minutes, or until just tender and slightly charred, turning a few times. Peel the eggs and cut them in half lengthways.
  3. Drizzle each slice of toast with the remaining oil. Divide the asparagus between the slices of toast, then top with the egg halves. Shave over the pecorino, scatter with basil leaves and grind over a little black pepper.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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