Ingredients

• 16 asparagus spears
• ½ loaf brioche
• 100g/3½oz hazelnuts
• toasted
• 50g/1¾oz butter
• 4 tbsp maple syrup
• 1 tbsp white wine vinegar
• 4 hen eggs

Directions

• For the asparagus
• bring a pan of salted water to the boil
• add the asparagus spears and cook for 1-2 minutes.
• Drain the asparagus and place into a bowl of ice cold water.
• For the brioche crumb
• put the brioche and hazelnuts in a food processor and blend until a crumb is formed.
• Heat a large frying pan and add the butter. Once melted
• add the brioche and hazelnuts and toast until golden-brown. Stir in the maple syrup.
• Remove the asparagus from the water and drain on kitchen paper.
• Place the crumbs on a plate and roll the asparagus in the crumbs.
• For the poached eggs
• bring a small pan of water to a gentle simmer and then add the vinegar.
• Stir the simmering water vigorously to create a vortex
• and then carefully crack two of the eggs into the water. Poach for 2-3 minutes
• or until the eggs are cooked to your liking
• then carefully remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
• Repeat the process with the remaining two eggs.
• Alternatively
• if using later
• drop the poached eggs straight into iced water and chill in the fridge until ready to use. Bring a pan of water to the boil
• then add the poached eggs and cook for one minute just to heat through. Drain on kitchen paper.
• To serve
• divide the crumbed asparagus spears equally among four serving plates. Place one poached egg on top of each serving of asparagus.