This Little Pig found itself with a wonderful friend, hungry one sunny Sunday lunch. Items were pulled from the fridge with a “ooh there’s some asparagus in here” and a “have you ever tried panko breadcrumbs? They’re gorj!” Soon a quick, light repaste between friends was bubbling away and it wasn’t long before their trotters were propped up with a gourmet crunchy bowl of delight & a lovely glass of buttery chardonnay.
Autumn Lunch For Two: Crunchy Panko Crumb, Asparagus, Olive, Soft Poached Egg & Prosciutto Platter.
Serves: 2 Piglets. Prep Time: 5 Mins. Cooking Time: 15 Mins.
Ingredients:
- 4 x Free Range Eggs
- 100g x Prosciutto
- 2 x Asparagus Bunches
- ½ x Parsley Bunch (Italian)
- 3 x Australian Garlic Cloves
- 2 x Tbs. Olive Oil
- 1 x Tbs. Butter
- 1 x Tbs. White Vinegar
- 200g x Kalamata Olives
- 1 x Cup Panko Bread Crumbs
- 1 x Small Fresh Red Chilli
- ¼ x Preserved Lemon Wedge
How to Make Fabulousness:
- Fill deep frying pan with 4 cm of water & bring to the boil.
- Finely dice preserved lemon.
- Skin & finely slice garlic cloves.
- Roughly chop parsley.
- Drain kalamata olives.
- Finely dice chilli.
- Snap off woody ends of asparagus (around 2cm).
- When water comes to the boil, lower heat until it is simmering & add 1 Tbs. of white vinegar.
- (Now this is the tricky bit, be calm piglet), verrrrrry gently crack your egg and oooooh so slowly (holding the shell as close to the water as you can) let your egg pour into the hot water – the aim is to keep the egg together as much as possible, repeat for the other eggs – cook for around 4 mins making sure the water doesn’t start boiling or bubbling too much.
- Meanwhile, heat olive oil in a fry pan & add in garlic cloves – stir for 1-2 mins until starting to turn golden.
- Pour in Panko Bread Crumbs, diced chilli & preserved lemon & stir constantly until breadcrumbs turn golden. Then remove your mix from the pan.
- Drop your butter into the hot pan & melt until starting to bubble then toss in your asparagus spears and stir fry for 2 mins or until starting to soften.
- Pour in your drained kalamata olives & stir until heated through.
- Pour your asparagus spears & kalamata olives onto a lovely serving platter. Scatter your breadcrumbs mix & fresh parsley over the top.
- Using a slotted spoon, take out your poached eggs after around 4 minutes (white should be set but yolk should be lovely and soft).
- Place delicately on top & serve with lashing of softly shaved prosciutto.
- Now just tuck on in piglets & pour yourself a glass of chardy! Oink!
