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Farmers market poached duck egg, black pudding, asparagus and sourdough
Introduce
Chef :
Philip PantelidesFarmers market poached duck egg, black pudding, asparagus and sourdough
My Saturday morning routine is to get up early, go to the gym then buy ingredients for brunch at the Bath Green Park farmers market. Great ingredients cooked simply is the best kind of cooking. I always like to poach duck eggs to keep the rich flavour of the yolk.
Ingredient
Food ration :
2 people
6 slices
black pudding
Handful
asparagus spears
1/2
lemon juiced
2 slices
sourdough toast
Cooking instructions
* Step 1
🥚Poached eggs hack: line a teacup with clingfilm, line that with a drizzle of olive oil, break in the egg and tie in a knot. Poach for 2-3 mins.
* Step 2
Pan fry the black pudding
* Step 3
Snap the stems of the asparagus then pan sear in olive oil, salt and pepper. Squeeze in 1/2 a lemon juice at the last minute.
* Step 4
Toast the sourdough and assemble.
* Step 5
Mop up all the egg with the sourdough
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