Make the ultimate weekend breakfast of slow-cooked eggs, grilled asparagus and crusty bread.
The ingredient of Slow-cooked eggs with asparagus by Matt Preston
- 4 eggs
- 24 spears of asparagus
- 40g butter, melted
- 100g parmesan, grated
- Salt, to taste
- Pepper, to taste
The instruction how to make Slow-cooked eggs with asparagus by Matt Preston
- To make the eggs: Pop a plate or saucer at the bottom of a stock pot. Fill this with lots of water and bring up to 63C.
- Now place in half a dozen room temperature 55g eggs. Increase the heat to bring the temperature back up to 63C u2013 this is because the eggs will have dropped the liquidu2019s temperature. Cook for one hour. When the time has elapsed take one of your eggs out of the water and carefully make a hole about the size of the 20C piece at one end of the shell and the egg will miraculously flow out of its shell like a contortionist squeezing through a cat-flap. If the egg is translucent and just set then it is perfect.
- Otherwise give them another five minutes and test again. When ready, take the rest out and stop them cooking by putting them in cold water u2013 or just use them immediately.
- To prepare the aspargus: While the eggs are cooking, prepare the asparagus by either snapping off the woody end of the spears or trimming and peeling the ends.
- Turn on the barbecue. Blanch the asparagus quickly in boiling water. (If you have a tall, skinny saucepan use that. Bundle the asparagus together and put in the pot, stem first. ) As the asparagus just starts to turn a brilliant green remove from the water and then throw on the hot barbecue grill to get scorch marks. Leave the asparagus alone so the grill marks can develop. Donu2019t fiddle with them.
- Toss the asparagus in a little olive oil or melted butter and keep warm until needed. Place six spears of asparagus per person on warm plates. Top with an egg. Dust with salt and loads of black pepper. Top with a fine grating of parmesan and serve with crusty bread.
Nutritions of Slow-cooked eggs with asparagus by Matt Prestoncalories: