Photo: Quentin Jones
- 2 tsp white wine vinegar
- 5 very fresh free-range eggs
- 1-2 tbsp plain flour
- 2 cups dried breadcrumbs
- 20 spears white asparagus, trimmed and end peeled if thick
- Vegetable oil, for deep frying
- 1/2 bunch chervil
- Extra virgin olive oil
Bring a saucepan of water to a simmer and add vinegar. Stir water with a spoon to create a whirlpool. Crack one egg carefully into a cup then gently lower it into the swirling water. Cook in just-simmering water for three minutes until soft poached. Remove with a slotted spoon, plunge into a bowl of iced water then drain. Set aside on kitchen paper and repeat with another three eggs.
Dust four poached eggs lightly with plain flour. Beat remaining egg in a bowl and dip floured eggs into egg wash, then carefully coat in breadcrumbs. Place on a paper-lined plate and refrigerate until ready to serve. Bring a large saucepan of water to the boil and poach asparagus spears until just tender.
Remove, refresh under cold water then drain. To serve, heat vegetable oil. When hot gently fry the crumbed eggs until golden. Divide asparagus spears between plates, top with a crunchy egg, scatter with chervil leaves and drizzle with olive oil.
- Main Ingredients - Eggs
- Cuisine - Modern Australian
- Occasion - Christmas