Poached eggs and asparagus guards – when it comes to hard-boiled eggs, there are lots of delicious things you can dip them in – try thin grilled sausages or homemade fish sticks (see page 86), which my kids love. I know it sounds weird, but they go great with scrambled eggs.
Poached Eggs and Asparagus Sentinels - Kerryn Dunlop
Poached Eggs and Asparagus Sentinels – When it comes to poached boiled eggs, there are lots of delicious things you can dip them into – try thin grilled sausages or homemade fish sticks (see page 86), which my kids love. I know it sounds weird, but they go great with scrambled eggs.
- 300 g of asparagus (or one bunch)
- 4 eggs (organic, larger)
- sea salt (to taste)
- ground pepper (freshly ground)
Optional (optional)
- bread (with crusty crust)
- Place a large grill pan over high heat. Tear off the woody ends of the asparagus and spread them evenly in the pan and fry for 3-5 minutes, turning occasionally, until they soften.
- Meanwhile, put the eggs in a medium saucepan, cover them with cold water and put them on high heat. Bring to a boil, then reduce the heat to low and cook for about 3 minutes, until you have soft-boiled eggs.
- During this time, prepare the egg racks - the rovid eggs can't wait!
- Carefully remove them from the pan with a slotted spoon and arrange them on racks, then gently tap the shell with a spoon and remove the top.
- Serve immediately with grilled asparagus, for dipping, salt and pepper as an addition and, if desired, bread.
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