Toasted sourdough with grilled asparagus, Serrano ham and poached eggs

14 April 2014

A light and simple recipe that makes the most of seasonal ingredients, this is ideal for lunch or for a light meal.

Preparation time

10 minutes

Cooking time

10 minutes




  • 2 bunches of asparagus trimmed
  • 4 large free-range eggs
  • 4 thick slices sourdough bread
  • 4 to 8 slices Serrano or Black Forest ham
  • Salt and cracked black pepper
  • Extra virgin olive oil for drizzling


1. Preheat the oven to a low heat.

2. Put a medium sized pan of salted water on to boil, add a splash of vinegar.

3. Put a griddle pan on to heat, when the pan starts to smoke, start grilling the asparagus. You may need to cook this in two or three batches depending on the size of your griddle. It will only take a couple of minutes for the asparagus to be cooked. Once all of the asparagus is cooked, season and set aside in the warm oven.

4. By now the water should be boiling. Crack the eggs one at a time carefully into the water. They will take a couple of minutes to cook.

5. Start toasting the slices of sourdough.

6. Remove the eggs from the water.

7. Divide the toasted sourdough between 4 warm plates, then top with the ham, asparagus and a poached egg. Finish with cracked pepper and extra virgin olive oil.

Wine recommendation: Dawn Davies, Sommelier at Selfridges in London suggests the following wine to go with this recipe: Chablis, Alain Geoffroy - Oddbins

Our thanks to for supplying this recipe.

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