Brunch
Did you know that its been #britishsandwichweek ? To celebrate quite possibly the most iconic British culinary invention, I’ve made an open sandwich which is perfect for a weekend brunch. Feel free to top this combination of deliciousness with another slice of toast. For me it was too pretty to cover and I wanted to enjoy it with a knife and fork. What’s your favourite sandwich?
The recipe
Brunch
Ingredients
Method
Boil the peas for 1.5-2 minutes. Drain and add along with the olive oil and lemon juice to a bullet or blender. Season and blitz until smooth. Set aside.
Steam the asparagus for 2 minutes.
Poached Eggs
Bring a medium - large pan, with
3-4 inches of water to slow gentle simmer. Crack an egg into a small cup then into the simmering water with a quick movement. Leave for 3 minutes, then carefully remove using a slotted spoon. Carefully drained on kitchen towel.
Tips:-
Use the freshest eggs you can.
2 minutes 40 seconds for small eggs.
3 minutes for medium - large eggs.
Bring the water to the boil then turn down to a gentle simmer.
Don’t over crowd the pan, it’s better to make them in batches.
Spread the pea purée on the toast followed by the ham, the asparagus and top with a poached egg. Sprinkle with Aleppo pepper.
https://www.simplyfoodbymandy.co.uk/post/brunch
More from Mandy’s kitchen
All recipes
Boil the peas for 1.5-2 minutes. Drain and add along with the olive oil and lemon juice to a bullet or blender. Season and blitz until smooth. Set aside.
Steam the asparagus for 2 minutes.
Poached Eggs
Bring a medium - large pan, with
3-4 inches of water to slow gentle simmer. Crack an egg into a small cup then into the simmering water with a quick movement. Leave for 3 minutes, then carefully remove using a slotted spoon. Carefully drained on kitchen towel.