:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/VG76IATVSFCCZGITQYHIR7PX3U.jpg)
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/edf7fc66-4164-4c28-9827-cff66f1fa919.png)
Ingredients
- 300g asparagus
- 1 tbsp olive oil
- Salt and pepper
- 2 eggs
- 100g smoked ham
- 150g Gruyère cheese
- 15g plain flour
- Preheat your grill to medium heat. Wash the asparagus and trim off the woody ends. Toss the asparagus in the olive oil, salt, and pepper. Grill the asparagus for eight minutes, turning occasionally, until tender and lightly charred.
- While the asparagus is cooking, prepare the poached eggs. Bring a pot of water to a simmer and crack the eggs into separate ramekins or bowls. Once the water is simmering, create a gentle whirlpool in the pot with a spoon and carefully slide the eggs into the water. Cook for three minutes until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and set aside on a clean paper towel.
- To make the Gruyère cheese crisp, preheat your oven to 190 degrees. Mix the Gruyère and flour together in a bowl. Line a baking tray with baking paper and spread the cheese and flour mix on to it. Bake for six minutes until the cheese has melted and is golden brown. Remove from the oven and allow to cool for a minute.
- To serve, spoon the asparagus on to a plate. Top the asparagus with the smoked ham, poached egg and salt and pepper. Break up the Gruyère cheese crisp and place on top of the egg. Season with a little more salt and pepper.
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/edf7fc66-4164-4c28-9827-cff66f1fa919.png)
:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/CXHWZGGIXRHG5AXI74KPCD3OSI.png)