Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Avocado, asparagus and poached egg
Serves 4 Starters and mains
Ingredients
- 6 asparagus spears
- 2 avocados
- 4 slices rye bread, buttered
- 4 eggs
- 1tbsp pul biber
- 4tbsp cress or chervil leaves
Method
Snap off the tough ends of the asparagus, then cut the spears into 3 pieces. Blanch them in salted boiling water for 1 minute, then drain them, slice each piece lengthways and leave to cool.
Cut each avocado in half, remove the stones, then peel them and slice them.
Place the asparagus on the buttered rye bread, then top with the avocado slices.
Poach the eggs, according to your preferred method. Place an egg on top of each sandwich. Sprinkle with pul biber and garnish with cress or chervil.
Advertisement