Brunch


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.

⠀⠀⠀⠀⠀⠀⠀⠀⠀


53 views