RECIPES

Asparagus and poached egg puff tarts with parmesan and basil

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Asparagus and poached egg puff tarts with parmesan and basil

A simple method for perfect poached egg is to have just a little water barely bubbling in a sauté pan then simply slide in the eggs and leave them to cook for a short while. The stiller water and the gentleness of adding them to the pan means that the eggs stay intact giving you an egg with a perfect poach.

Ingredients

For the tarts

For the topping

  • 6 medium free-range eggs
  • 25g/1oz parmesan, made into shavings with a potato peeler
  • good handful small basil leaves
  • drizzle extra virgin olive oil (optional)