The combination of asparagus, Serrano ham and egg is divine and you can serve it any time: its great for breakfast, brunch, lunch or a light supper

Words Anne Sijmonsbergen

Serves 4

INGREDIENTS: 

  • 2 tsp extra vigin olive oil, plus extra for drizzling
  • 75g (30oz) Serrano ham slices, halved lengthways
  • 6 eggs
  • 750g (1lb 10oz) asparagus (about 20 spears)
  • White truffle oil
  • salt and freshly ground black pepper

METHOD:

1Heat the olive oil in a frying pan over a medium heat, add the Serrano ham and fry for 1 – 2 minutes until crispy. Remove from the heat.

2To medium-boil the eggs, place them in a large saucepan of cold water and bring them to the boil. Remove from the heat and leave for 11/2 – 2 minutes, then transfer the eggs to a bowl of cold water to stop the cooking process. Peel, rinse off any remaining shell and quarter the eggs. The yolks should be a bit opaque, but not runny.

3To serve, arrange about 5 cooked asparagus spears, six egg quarters and few few crispy strips of ham on each plate. Dress with olive or white truffle oil and pepper.

Recipe taken from Eivissa: The Ibiza Cookbook by Anne Sijmonsbergen, published by Harper Collins, £20

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