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Masked Eggs with Asparagus

Masked Eggs with Asparagus is a traditional English recipe (from Cornwall) for a classic starter of poached eggs served on fried bread rounds that's served with asparagus spears and coated (masked) with a blend of mayonnaise and clotted cream. The full recipe is presented here and I hope you enjoy this classic English version of: Masked Eggs with Asparagus.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Sauce RecipesBread RecipesVegetable RecipesBritish RecipesEnglish RecipesCornish Recipes



Ingredients:

6 eggs (these should be very fresh, for poaching).
6 slices of fresh Breads
500g young asparagus spears, trim off any woody bases
150ml mayonnaise
2 tbsp clotted cream
butter for frying

Method:

Poach the eggs using the recipe for the perfect poached egg. Trim the crusts from the Breads, then fry in butter until golden brown. Trim the bread into circles the same size as the poached eggs.

Bring a pan of lightly-salted water to a boil, add the asparagus and cook for about 3 minutes, or until just tender. Drain the asparagus then cut off the tips before chopping the remainder quite finely. Beat together the mayonnaise and clotted cream in a bowl.

To serve, arrange the fried bread rounds on small serving dishes. Sit an egg on top of the bread and arrange three or four asparagus tips alongside. Sprinkle over the chopped asparagus. Now pour enough of the mayonnaise and clotted cream over eggs so that they are completely covered (or 'masked').

Serve immediately.