Soft-boiled Egg with Asparagus, Toast Fingers and Lemon Salt

  • Food
  • Friday, 23 May 2014

This recipe originally appeared in print with the story "A good boiled egg".




4 fresh free-range eggs

Lemon salt 1 tsp fine sea salt ½ tsp finely grated lemon zest ½ baguette, cut into 10cm long batons 1 tbsp melted butter or extra virgin olive oil 8 asparagus spears


Soft-boil the eggs for 3-4 minutes following the basic recipe. Remove the top of the egg by carefully removing the shell at the narrower end of the egg. Set the eggs in egg cups.

To make lemon salt Combine the salt and lemon zest.

To prepare toast Brush the bread fingers with butter or oil and toast to a light gold colour.

To poach asparagus Peel the asparagus. Cut them into two. Bring a saucepan of water to boil and poach the asparagus for 3 minutes. Remove and soak them in ice water to stop the cooking. Drain well.

Enjoy the toast and asparagus dipped into the egg and sprinkled with some lemon salt.

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