This joyful kids recipe from Adam Bennett is given the gourmet touch with the addition of crispy asparagus, which are delicious once dipped into the egg.
Cooking Time: 1 hour 30 minutes plus proving time
- 6 eggs
- 16 asparagus spears, trimmed and washed
- 100g of plain flour
- 100g of breadcrumbs
- 2 pinches of salt
- 500ml of vegetable oil
- iced water
- Salt a pan of water and bring it to the boil. Blanch the asparagus for 1 minute and then plunge into iced water for 1 minute. Drain on some kitchen towel.
- Set out 3 bowls for crumbing. Add flour to the first, 2 beaten eggs to the second and breadcrumbs to the third.
- Roll each asparagus spear in the flour, then the egg and finally the breadcrumbs until evenly coated.
- Heat a deep-fat fryer to 180°C. While it heats, draw faces on the eggs in pencil/non-toxic pen.
- If you don’t have a deep-fat fryer, pour sunflower or walnut oil into a large pan up to a third full. When the oil reaches 180ºC (or a cube of white bread browns after 40 seconds) it’s ready to use. Remember to take care; hot oil can be very dangerous.
- Bring a pan of water to the boil. Gently place the eggs in the boiling water and cook for around 3 1/2 minutes for soft boiled, 6-7 minutes for hard boiled.
- In the meantime, fry the asparagus (do this in 2 batches of 8) for 2-3 minutes, until golden brown and crispy. Drain well on kitchen towel and season with salt
- Put the eggs in egg cups, take off the tops and serve with the crispy asparagus soldiers.
By Adam Bennett, visit Great British Chefs for more great Easter recipes.