Everyday Food
Ingredients
Method
1.Preheat oven to very slow, 120°C (100°C fan-forced).
2.Combine the ricotta, goat’s cheese and thyme leaves in a food processor. Process until smooth. Set aside.
3.Plunge asparagus into a wide saucepan of lightly salted boiling water. Cook for 2-3 minutes until bright green but still crisp.
4.Remove with a slotted spoon, reserving pan water. Run under cold water and drain on paper towel. Transfer to an ovenproof dish and toss with oil and thyme springs. Keep warm in oven until ready to use.
5.Return water in pan to the boil, then reduce heat to a gentle simmer. Slide eggs, one at a time, into water. Cook for 2-3 minutes until the whites have set and the yolks are still runny. Using a slotted spoon, transfer to a plate and dab top of each egg with paper towel.
6.Place 2 pieces of toast on each plate. Spread with cheese mixture, arrange asparagus on top, then finish with an egg.
To help set the eggs, add a splash of vinegar to the water. A great soft goat’s cheese range is Soigneeon. If you don’t like goat’s cheese, try feta or a cream of your choice.
Note
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