The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
12 baby leeks
6 free-range eggs
120 g parmesan
12 slices of rustic bread cut thinly
for the vinaigrette:
sweet soy sauce
handful of chopped chervil
fresh ground black pepper
Wash and trim the leeks. Wash the asparagus and trim the bottom of them, peeling a little if necessary.
Boil two large quanties of salted water in pots. Wash the chervil and chop most of it keeping a few nice leaves back.
Mix 6 parts of olive oil to 2 parts peanut and emulsify these by whisking them with 2 parts soy sauce and three of balsamic. Add salt, pepper and all of the chopped chervil.
Plunge the leeks into the first of the two boiling saucepans, then four minutes later put the asparagus in the second. Thus the two vegetables will be perfectly cooked at the same time. Remove, leaving the water in the pot and drain after a couple more minutes, keeping them warm between two plates.
Place all the eggs into the boiling water and leave to cook for 5 minutes. After this time, place in the sink and run cold water on them to arrest the cooking. Carefully remove the shells.
Lightly toast all the slices of bread.
Arrange the asparagus and leeks on a serving plate. Place an egg, sprig of chervil and on a slice of bread and place on the plate. Season with the vinaigrette and shavings of parmesan.
When serving, make an incision with a sharp knife in each egg to reveal the soft yolk.