Room in my larder
Here’s something simple for brunch. It’s quick to prepare and super tasty.
Oven temp: 200˚c
Preparation time: 5 minutes
Cooking time: 7 minutes
12 duck eggs at room temperature
24 asparagus spears trimmed
12 slices of smoked salmon
12 large basil leaves
Cracked black pepper
Chopping board and sharp knife
Egg cups and spoons
Piece of parchment paper to fit the baking tray
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.
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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