Pure and Simple Recipe of the Day: Soft-boiled egg and asparagus on toasted muffin

Simple and delicious.

Ingredients:

• Four medium-sized eggs
• One tablespoon of white wine vinegar
• 16-20 spears of asparagus, trimmed
• 50g of parma ham slices
• Two muffins, halved
• salt and black pepper

Instructions:

• Bring a saucepan of water to simmer and add some vinegar
• Crack the eggs into the simmering water and poach them for around three minutes
• Start toasting the muffins untill they are at the required golden brown level
• We are now going to blanche (shock) the asparagus by adding it to simmering salted water. When your asparagus is bright green and crisp-tender, remove from the saucepan and add it to a pot of iced water. You then remove the asparagus and put them on kitchen paper to drain and dry.
• Choose a muffin half on each plate and top with 4-5 asparagus spears. Top with the Parma ham slices and then the egg. Season with salt and black pepper. Devour it and feel smug.

While you're here, check out the latest episode of SportsJOE live, where we had Kenny Egan, Eric Donovan, Stephen Ferris and Gavin Cummiskey!