Asparagus & poached eggs with Parmesan shavings and truffle oil.


Make the most of the amazing British Asparagus season while it’s here with this simple recipe. Serve as an indulgent breakfast, light lunch or starter. After all that chocolate this light and healthy meal could be just what you need.


Ingredients per person ⠀

2 Eggs ⠀

4-5 asparagus spears ⠀

5 shavings of Parmesan ⠀

Drizzle of truffle oil⠀- I used Belazu’s white truffle oil

Salt and pepper ⠀

Poached Eggs⠀

Bring a medium - large pan, with ⠀⠀

3-4 inches of water to slow gentle simmer. Crack an egg into a small cup then into the simmering water with a quick movement. Leave for 3 minutes, then carefully remove using a slotted spoon. Carefully drained on kitchen towel.⠀⠀




Use the freshest eggs you can.⠀⠀


2 minutes 40 seconds for small eggs.⠀⠀


3 minutes for medium - large eggs.⠀⠀


Bring the water to the boil then turn down to a gentle simmer.⠀⠀


Don’t over crowd the pan, it’s better to make them in batches.

Asparagus ⠀

Steam or boil for 2 minutes.⠀

Assemble as you like, drizzle with Truffle oil and season with Salt & Pepper ⠀

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