Ingredients
* only select required ingredients
ADD ITEM:
Affumicata Pancetta Ham
QTY:
ADD ITEM:
Eggs - Free Range
QTY:
ADD ITEM:
Maldon Sea Salt Box
QTY:
ADD ITEM:
Organic Black Peppercorns from India
QTY:
ADD TO BASKET
×
Call Us - 01423 507 100
Basket (
0
)
Subtotal: £
0.00
Checkout
Create Account
Sign In
SHOP CATEGORIES
Boxes
Butchery
Deli
Drinks
Grocery
Hampers Gifts
Home
Luxury Dining
Platters Buffets
About
Delivery
Loyalty
Our Producers
Recipes
Restaurant
Take Away
Bespoke
Shop Now
Boxes
Fruit and Veg Boxes
Meat Boxes
Recipe Boxes
Wine Boxes
Butchery
Beef
Burgers
Duck
Kebabs
Lamb
Meat Boxes
Pork and Bacon
Poultry and Game
Sausages
Deli
Cheese
Cooked and Cured Meats
Olives and Antipasti
Pates
Pies and Pasties
Sandwiches and Buffets
Drinks
Beers
Ciders
Hot Drinks
Soft Drinks
Spirits and Liqueurs
Wine and Champagne
Wine Boxes
Grocery
Bakery
Chef to Go
Fish and Seafood
Food Cupboard
Fresh
Fruit and Veg Boxes
Plant Based
Wellness
Weetons Private Label
Hampers Gifts
Food Box Gifts
Gift Cards
Hampers
Recipe Boxes
Home
Homeware
Household
Luxury Dining
Party Food
Canapes and Starters
Fish and Seafood
Mains
Meat, Poultry and Game
Accompaniments
Desserts and Cheese
Platters Buffets
Food Box Gifts
Platters Buffets
Asparagus with pancetta & poached egg (Serves 2)
METHOD
Wrap the asparagus tightly in the pancetta, place on a baking tray and season.
Place under a moderate grill and cook for around 10 minutes, turning as necessary until the pancetta is crispy.
Make sure your eggs are really fresh.
Crack your egg into a bowl,
this makes it easier to slide into the pan. If there is any very runny white surrounding the thicker
white
then tip this away.
Bring a pan of water with a splash of vinegar in it,
filled at least 5cm deep to a simmer
.
Stir the water to create a gentle whirlpool
to help the egg white wrap around the yolk.
Slowly tip the egg into the centre
.
Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising.
Cook for 3-4 minutes
or until the white is set.
Lift the egg out with a slotted spoon and drain it on kitchen paper.
Trim off any straggly bits of white. If you need to cook more than one poached egg, keep it at the right temperature in warm water, but make sure the water isn't hot enough to overcook the egg.
Divide the asparagus between two warmed plates and garnish with a few leaves of watercress.
Top the asparagus with the poached eggs and season with a little freshly cracked black pepper and sea salt flakes.
JOIN OUR LOYALTY SCHEME CIRCLE... FOR NEWS, EVENTS AND FABULOUS OFFERS
SIGN UP