Poached egg with toasted brioche and hazelnut-crumbed asparagus

Poached egg with toasted brioche and hazelnut-crumbed asparagus

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Take poached egg and asparagus to another level with this fancy breakfast dish of poached egg with asparagus rubbed in hazelnuts, brioche crumbs and a drizzle of maple syrup.


For the asparagus
  • 16 asparagus spears
For the brioche crumb
  • ½ loaf brioche
  • 100g/3½oz hazelnuts, toasted
  • 50g/1¾oz butter
  • 4 tbsp maple syrup
For the poached hen eggs
  • 1 tbsp white wine vinegar
  • 4 hen eggs

Preparation method

  1. For the asparagus, bring a pan of salted water to the boil, add the asparagus spears and cook for 1-2 minutes.

  2. Stir the simmering water vigorously to create a vortex, and then carefully crack two of the eggs into the water. Poach for 2-3 minutes, or until the eggs are cooked to your liking, then carefully remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

  3. Repeat the process with the remaining two eggs.

  4. Alternatively, if using later, drop the poached eggs straight into iced water and chill in the fridge until ready to use. Bring a pan of water to the boil, then add the poached eggs and cook for one minute just to heat through. Drain on kitchen paper.

  5. To serve, divide the crumbed asparagus spears equally among four serving plates. Place one poached egg on top of each serving of asparagus.

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James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4