Did you know that its been #britishsandwichweek ? To celebrate quite possibly the most iconic British culinary invention, I’ve made an open sandwich which is perfect for a weekend brunch. Feel free to top this combination of deliciousness with another slice of toast. For me it was too pretty to cover and I wanted to enjoy it with a knife and fork. What’s your favourite sandwich?
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
Peas purée
200g peas - frozen work best
1 tablespoon olive oil
Juice 1/2 lemon
⠀⠀⠀⠀⠀⠀⠀⠀⠀
6 asparagus spears - washed and woody ends removed
2 eggs
4 sliced Parma ham
⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 slices toast
1/2 teaspoon Aleppo pepper (optional)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
METHOD
Boil the peas for 1.5-2 minutes. Drain and add along with the olive oil and lemon juice to a bullet or blender. Season and blitz until smooth. Set aside.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Steam the asparagus for 2 minutes.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
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.⠀⠀
⠀⠀
Tips:-⠀⠀
⠀⠀
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.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Spread the pea purée on the toast followed by the ham, the asparagus and top with a poached egg. Sprinkle with Aleppo pepper.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Commenti