Poached egg in Panko crust with grilled asparagus

Name: Poached egg in Panko crust with grilled asparagus
Yield: 10
Ingredients: 600.0g Egg; 20.0ml White wine vinegar; 50.0g Plain flour; 50.0g White breadcrumbs; 1.2kg Asparagus; 20.0ml Rapeseed oil; 1.0g Sea Salt; 30.0ml Lemon juice; 100.0ml Hellmann's Classic Vinaigrette Dressing 1L; 50.0g Watercress

A simple and tasty vegetarian starter. Prepare this poached egg recipe in advanced and serve together with our Classic Vinaigrette Dressing. You can also change the vegetables to suit your requirements.

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For the egg:

Egg 600.0 g
White wine vinegar 20.0 ml
Plain flour 50.0 g
White breadcrumbs 50.0 g

For the asparagus:

Asparagus 1.2 kg
Rapeseed oil 20.0 ml
Sea Salt 1.0 g

For the dressing:

Lemon juice 30.0 ml
Hellmann's Classic Vinaigrette Dressing 1L 100.0 ml

Hellmann's Classic Vinaigrette Dressing 1L

Order product Product Specification

For service:

Watercress 50.0 g

Main courses

Vegetarian

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Preparation

For the egg:
- Add the vinegar to simmering water then poach 10 eggs then plung into iced water.
- Trim any excess white then pane the eggs and chill until needed.
For the asparagus:
- Trim the asparagus then drizzle with the oil, season and char-grill.
For the dressing:
- Mix the HELLMANN'S Classic Vinaigrette and lemon juice together and pour into a squeeze bottle ready for service.
For service:
- Deep fry the breaded eggs until golden then drain on kitchen paper.
- Dress the watercress and asparagus with a little dressing and place on to a plate.
- Sit the crispy egg on top and drizzle over more dressing.

Main courses

Vegetarian

Thank you

Poached egg in Panko crust with grilled asparagus

Ingredients