Nutrition per portion
- 4 slices cured ham (Parma or Iberico work well)
- 4 slices sourdough or seed bread
- 2 large free-range eggs
- 6 English asparagus spears, trimmed
- 2tbsp good quality mayonnaise or Bearnaise sauce, optional
Heat a non-stick frying pan and dry-fry the ham until crisp, then place on a sheet of kitchen roll and set aside. Toast the bread and keep warm.
Heat a sauté pan of water until it just begins to bubble. Crack the eggs into ramekins and pour them very gently into the water, then quickly cover the pan and carefully remove from the heat. Leave for about 3 minutes.
Meanwhile, steam the asparagus spears for a couple of minutes, then pat dry. Check the eggs – the whites should be completely set. Lift them out of the water with a fish slice and drain over kitchen paper. Butter the toast and divide between two plates. Pile the asparagus, egg and Parma ham on top, and season well. Add mayo, if you like.