Ingredients
4 None eggs, at room temperature
3 tbsp butter
1 cup coarse breadcrumbs
1 clove garlic, crushed
1 lb asparagus, trimmed
1 tbsp olive oil
7 oz ham off the bone, thinly sliced
2 tbsp finely chopped chives
Method
Sources
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Tall pot with basket — steam asparagus upright, blanch pasta
Individual cups for perfectly shaped poached eggs
Instantly mince garlic without a knife — self-cleaning basket
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Tall pot with basket — steam asparagus upright, blanch pasta
Individual cups for perfectly shaped poached eggs
Instantly mince garlic without a knife — self-cleaning basket
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Place the eggs in a medium saucepan and add enough hot tap water to just cover the eggs. Bring to a boil and boil for 3 mins. Drain the eggs and place immediately into a bowl of cold water, and cool. Peel the eggs and cut into quarters. Meanwhile, melt the butter in a large skillet on medium heat. Add the breadcrumbs and garlic and cook, stirring occasionally, for about 5 mins or until golden. Brush the asparagus with oil and cook the asparagus and ham on a large heated, oiled grill pan or skillet on medium heat for 4 mins, turning occasionally, or until the asparagus is tender and the ham lightly charred. Place the asparagus on a platter. Top with eggs, ham, garlic breadcrumbs and chives. Season and serve.