Poached Eggs on a Bed of As­para­gus and Beans

Gourmet (South Africa) - - ENTERTAINING -

Serves 6

hand­ful as­para­gus

15 fresh broad beans, pod­ded 2T but­ter

1T olive oil

1 gar­lic clove, chopped juice of 1 lemon

1 egg

1T pump­kin seeds, toasted

1. Cook the as­para­gus and the beans for a few min­utes, then trans­fer to a bowl of iced water. 2. In a pan, heat the but­ter and oil. Add the gar­lic, sauté for a minute, then add the cooked as­para­gus and beans and the juice of a lemon. Warm through. 3. Serve with a poached egg and toasted pump­kin seeds.

Cook’s note To poach the egg, the water does not need to boil. Add 1 ta­ble­spoon of vine­gar to the water and stir to cre­ate a gen­tle whirlpool, be­fore adding the egg. The vine­gar helps the pro­teins in the egg whites co­ag­u­late.

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