Soft boiled Duck Eggs with Grilled Asparagus and Ham

A tasty dish combing ham, asparagus and eggs.


  • 4 thin slices of limerick ham
  • 12 asparagus tips
  • 6 duck eggs
  • olive oil
  • maldon sea-salt
  • coarse-ground black pepper
  • optional: watercress, soda bread, oil, vinegar, cherry tomatoes.


  1. Cook the asparagus in boiling salted water for roughly a minute, then drain and place on kitchen paper to absorb excess water.
  2. Place the duck eggs in cold water in a pot and bring to the boil; turn down the heat and allow to simmer for another 3 minutes.
  3. Remove and crack the shells immediately all over to allow easy peeling.
  4. Quickly mark the blanched asparagus on a hot grill pan, then wrap three in each slice of ham.
  5. Place on a plate and garnish with a watercress salad or slices of toasted soda bread.
  6. With a sharp knife slice the duck eggs in two and place alongside the asparagus


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