Poached Eggs on Asparagus with Pistachio Dukkah Recipe
Serves 6
Ingredients:
6 free-range eggs, at room temperature
2 tsp white vinegar
3 bunches asparagus, woody ends trimmed
8 slices prosciutto, thickly sliced lengthways
200g baby truss tomatoes
2 tsp olive oil
Pistachio Dukkah
2 tsp coriander seeds
2 tsp cumin seeds
2 tbsp pistachios, toasted and finely chopped
1 tbsp hazelnuts, toasted and finely chopped
1 tbsp sesame seeds
½ tsp sea salt flakes
Method:
To make pistachio dukkah, toast coriander and cumin seeds in a small frying pan over medium heat for 1-2 minutes or until aromatic.
Transfer to a mortar and gently pound with a pestle until lightly crushed. Add pistachios, hazelnuts, sesame seeds and salt flakes and gently pound until combined. Season with freshly ground black pepper.
Fill a medium saucepan with water. Add vinegar and bring to the boil over a medium heat. Reduce heat to bring to a simmer. Crack 1 egg into a small cup. Use a wooden spoon to stir water to create a whirlpool. Tip egg into water and cook for 2-3 minutes for a soft yolk. Use a slotted spoon to remove egg from water. Repeat with remaining eggs.
Preheat barbecue grill to high. Wrap a slice of prosciutto around each asparagus spear. Drizzle oil over asparagus and tomatoes. Season.
Cook, turning, for 5 minutes or until lightly charred and asparagus is tender but crisp. Transfer to a platter. Top with eggs and sprinkle with dukkah. Serve immediately.
