Spears of new season asparagus in a piquant lemon and hazelnut dressing topped with a golden fried soft duck egg.
Deep fried eggs where all the rage in Dublin restaurants a couple of years back. I don’t know which chef first came up with the idea, but its ingenious. Tasty doesn’t even begin to describe these crispy little pillows of eggey comfort. They’re also a chefs dream because all the hard work can be done ahead of time. You can have them breaded and ready to go in the fridge and it takes just 30 seconds to quickly fry them.
To make deep-fried eggs first you’ve got to lightly poach them so that the yolks stay soft, runny, and molten. Than their gently dipped in flour, egg, and breadcrumbs (I used some brioche crumb laced with roasted hazelnuts here for extra richness and a super crispy finish) then quickly fried till golden.
You could of course use a regular hens eggs if you can’t get duck eggs or their not your thing. Some people find their rich flavour a little strong. The other major difference between hens and duck eggs is in size. Duck eggs being much bigger. Bakers swear by them for well risen cakes and rich pastries.
Here I’ve teamed up my deep-fried eggs with some simply boiled new season asparagus for a different take on the classic asparagus with hollandaise sauce. The sweet tasting asparagus works well with the richness of the eggs. As a substitute for the piquant hollandaise sauce I whipped up a simple dressing with hazelnut oil, lemon juice, butter, and some more of the roasted hazelnuts for an added nutty flavour hit.