Did you know that its been #britishsandwichweek ? To celebrate quite possibly the most iconic British culinary invention, I’ve made an open sandwich which is perfect for a weekend brunch. Feel free to top this combination of deliciousness with another slice of toast. For me it was too pretty to cover and I wanted to enjoy it with a knife and fork. What’s your favourite sandwich?
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INGREDIENTS
Peas purée
200g peas - frozen work best
1 tablespoon olive oil
Juice 1/2 lemon
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6 asparagus spears - washed and woody ends removed
2 eggs
4 sliced Parma ham
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2 slices toast
1/2 teaspoon Aleppo pepper (optional)
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METHOD
Boil the peas for 1.5-2 minutes. Drain and add along with the olive oil and lemon juice to a bullet or blender. Season and blitz until smooth. Set aside.
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Steam the asparagus for 2 minutes.
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Poached Eggs⠀
Bring a medium - large pan, with ⠀⠀
3-4 inches of water to slow gentle simmer. Crack an egg into a small cup then into the simmering water with a quick movement. Leave for 3 minutes, then carefully remove using a slotted spoon. Carefully drained on kitchen towel.⠀⠀
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Tips:-⠀⠀
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Use the freshest eggs you can.⠀⠀
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2 minutes 40 seconds for small eggs.⠀⠀
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3 minutes for medium - large eggs.⠀⠀
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Bring the water to the boil then turn down to a gentle simmer.⠀⠀
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Don’t over crowd the pan, it’s better to make them in batches.
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Spread the pea purée on the toast followed by the ham, the asparagus and top with a poached egg. Sprinkle with Aleppo pepper.
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