[WATCH] Poached eggs on grilled asparagus with Parmeggiano cream

Watch Sean Gravina make poached eggs on grilled asparagus topped with crispy breadcrumbs and a Parmeggiano cream. 

Watch Sean Gravina make a poached egg on a bed of grilled asparagus topped with breadcrumbs and Parmeggiano cream.

Poached egg on grilled asparagus with Parmeggiano cream

Ingredients

  • 450g asparagus, ends trimmed and stalks peeled
  • 1 tbsp white wine vinegar
  • 4 large eggs
  • 3 tbsp olive oil
  • ¼ cup Parmeggiano Reggiano, finely grated
  • ¼ Panko breadcrumbs
  • 2 tbsp unsalted butter
  • Freshly ground pepper

Parmeggiano cream

  • ½ cup of heavy cream
  • 1/3 cup finely grated Parmigiano-Reggiano
  • Salt and pepper

Method

  1. Place the asparagus on a hot griddle pan that has been slightly oiled.
  2. Turn the asparagus over every minute or so until the asparagus are evenly cooked all over but still retain some integrity.
  3. Fill a medium pot two-thirds full of water, salt it, and stir in the vinegar. Bring the water to a gentle simmer over medium heat; do not allow the water to boil.
  4. One at a time, crack the eggs into a cup and carefully add them to the water. Poach just until the whites are firm, about 4 mins, then use a slotted spoon to transfer the eggs to a plate.
  5. Position a rack in the centre of the oven and preheat the grill
  6. Brush the bottom of a small baking dish with olive oil.
  7. Carefully transfer the eggs to the dish and top each egg with a drizzle of olive oil, then scatter the Parmeggiano and breadcrumbs over them.
  8. Set under the grill until the breadcrumbs are golden brown and the cheese is melted, approx. 2 – 3 mins. To make the Parmeggiano cream put the cream in a small heavy saucepan, bring to a simmer over low heat, and reduce by half, approx. 4 mins.
  9. Whisk in the cheese and remove the pan from the heat. Use right away or cover to keep warm for up to 20 mins.
  10. To serve, divide the asparagus into 4 portions.
  11. Top each portion of the asparagus with an egg, transferring it from the baking dish to the plate with a spatula, then drizzle some Parmeggiano cream over each serving.

This recipe first appeared on Gourmet Today TV, aired on TVM on 15 May, 2015. 

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