Room in my larder

I lOVE TO COOK SMOKED SALMON, ESPECIALLY IN A RISOTTO WITH FRESH BASIL AND PEAS BUT HERE I SIMPLY WRAP AROUND ASPARAGUS AND ROAST FOR A COUPLE OF MUNUTES AND SERVE WITH SOFT BOILED DUCK EGGS FOR A LOVELY BRUNCH.
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Here’s something simple for brunch. It’s quick to prepare and super tasty.

useful info

Course: Brunch


Oven temp: 200˚c


Preparation time: 5 minutes


Cooking time: 7 minutes


Serves 6

ingredients

12 duck eggs at room temperature 

24 asparagus spears trimmed 

12 slices of smoked salmon  

12 large basil leaves  

Cracked black pepper 

 

equipment

 

Baking tray

Chopping board and sharp knife 

Egg cups and spoons

Piece of parchment paper to fit the baking tray

Timer

 

method

Put a deep pan of water on to boil and set the oven to 200˚c

Slice the smoked salmon slices into 2 halves and lay out on the parchment on the baking tray.

Break the asparagus spears near the base where they break naturally and then bunch together to chop all in one go to the same size.

Lay a piece of basil out on each half slice of salmon and then roll spear up in it.

Carefully place the eggs in the boiling water and set the timer to 7 minutes.

When there is just 2 minutes left on the timer place the asparagus into the oven and turn the oven off.

When the 2 minutes are up serve immediately with crusty bread and butter and a pot of earl grey tea.

serving suggestion

Serve with crusty bread and butter and a pot of earl grey tea. 

To bulk it out you can add some avocado and spinach leaves.

One thing definitely worth is trying is next time you go into Ikea go to the small food shop before you leave and buy a small jar of seaweed caviar. Spoon some of the seaweed caviar onto your soft runny yolk instead of sea salt.

 

 

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