- 32 asparagus spears
for the eggs
- 4 duck eggs
- 1 tablespoon vinegar
- 50g / 1oz flour
- 1 egg
- 50ml / .25 cup milk
- 25g / 1oz hazelnuts (roasted, skins removed and finely chopped)
- 60g / 2.5 oz breadcrumbs (made from brioche)
for the dressing
- 15ml / 1 tablespoon walnut oil
- 30ml / 2 tablespoon olive oil
- 25g / 1 oz butter
- juice of half a lemon
- 10g / .5 oz chives (finely chopped)
to fry the eggs
- .5 lt / 1 pint vegetable oil
- Bring a pot of water to the boil that will comfortably hold the eggs for poaching and add the vinegar.
- Gently crack the eggs into the water and poach them for 3/ 4 minutes. Remove the eggs into icy water to stop them cooking. The eggs should be firm enough to handle but still soft in the center.
- Add half of the chopped hazelnuts to the broich crumb, Than beat the egg and add in the milk.
- Next drain the poached eggs well and gently coat each one in the flour, egg, and finally the breadcrumb. They can be kept in your fridge like this for 24 hours.
- To make the dressing melt the butter in a small pan and whisk in the olive and hazelnut oil. Gently heat the dressing till warm then add the remaining chopped hazelnuts, chives, and lemon juice
- Bring a large pot of salted water to the boil and add the asparagus. Cook for approximately 5 minutes depending on the size. The asparagus should still a little crunchy in the middle.
- Drain the asparagus well on kitchen towels before adding it to the warm dressing.
- Heat the vegetable oil to 180c / 350f and deep fry the eggs till crunchy and golden. drain well and season with a little salt
- To serve place 8 asparagus spears in the centre of each plate. Spoon over a generous amount of the hazelnut dressing and top with the crispy duck eggs.
Deep fried eggs also go amazingly well with poached or steamed fish. Especially anything smoked, think haddock or cod. Thier crisp texture really complements the soft flesh of the fish.