Poached eggs & asparagus sous vide

There is nothing better than relaxing on a Sunday morning and having some delicious poached eggs on some lightly toasted bread. With sous vide; everybody can have their perfect egg! If you’re cooking brunch, why not add some asparagus to the dish!

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  • Prep Time: 10m
  • Cook Time: 45m
  • Total Time: 55m
  • Serves: 4 people
  • Category:

Ingredients

  • 4 Free range medium eggs
  • 16 Asparagus spears
  • Parmesan shavings
  • Rochet or micro leaves
  • Seas salt and cracked black pepper to taste

Instructions

  1. Set the water bath to 90˚C
  2. Prepare the asparagus by trimming to equal length and place in a vacuum pouch, lying each spear side by side.
  3. Place in the water bath for 9 minutes. Use the immersion grid to ensure that the vegetables don’t float.
  4. Take the asparagus out of the bath and drop the temperature to 65˚C.
  5. Chill the asparagus by running under cold water and then store in fridge until ready to eat.
  6. Once the water bath has reached the desired temperature, gently place the eggs in the bottom of the bath and leave to cook for 45 minutes.
  7. 5 minutes before the eggs are due to come out, place the asparagus in the bath to heat through.
  8. Toast your bread and once everything is cooked, place the asparagus over the bread and carefully crack the egg over the dish.
  9. Dress with rocket or micro leaves, parmesan shavings and season with the salt and pepper to taste.