Lunch

crispy pro­sciutto- wrapped as­para­gus with poached eggs and avo smash

donna hay - Fresh + Light - - Light En­ergy Bars -

crispy pro­sciutto-wrapped as­para­gus with poached eggs and avo smash

4 slices whole­grain bread

1 ta­ble­spoon ex­tra vir­gin olive oil

30 baby as­para­gus spears (2 bunches), trimmed 4 slices pro­sciutto

¼ cup (60ml) white vine­gar

4 eggs red vein sor­rel, to serve avo basil smash

1 av­o­cado

2 tea­spoons lemon juice

⅓ cup basil leaves, finely chopped 1 ta­ble­spoon chopped chives sea salt and cracked black pep­per

Pre­heat oven to 200°C (400°F). Lightly brush the bread with half the oil and place on an oven tray.

Di­vide the as­para­gus into 4 por­tions and wrap 1 slice of pro­sciutto around the stems of each por­tion. Place on a sep­a­rate oven tray and lightly brush with the re­main­ing oil. Cook the bread and as­para­gus for 10–12 min­utes or un­til the pro­sciutto is crispy.

While the bread and as­para­gus are cook­ing, make the avo basil smash. Place the av­o­cado, lemon juice, basil, chives, salt and pep­per in a medium bowl and mash with a fork un­til just com­bined.

Heat a large saucepan of wa­ter over low heat un­til just sim­mer­ing. Add the vine­gar and use a wooden spoon to create a gen­tle whirlpool. Crack 1 egg into a small bowl and gen­tly add to the wa­ter. Poach for 3–4 min­utes or un­til the egg­white is cooked and the yolk is still runny. Re­move with a slot­ted spoon and set aside. Re­peat with the re­main­ing eggs.

Top the toast with the avo smash, as­para­gus, eggs and sor­rel. Sprin­kle with salt and pep­per to serve. SERVES 4.

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