Deliciouslyorkshire | Recipes | Asparagus spears with Whitby Smoked Haddock and eggs on a toasted muffin

Brought to you by The Wild Cooks’ Blog – foraging for food in Yorkshire’s hedgerows…

Method

1. Place the smoked haddock in a high sided pan with ½ pint milk and ½ pint water – bring this to the simmer slowly and cook until soft.
2. Whilst this is cooking snap the asparagus spears at the base of the stem – this should give a satisfying snap as the base breaks off.
3. The bases can be used for stock or soup.
4. Peel the stems if they are thick, however if they are young shoots leave them as they are.
5. Boil in salted water until just cooked remove and drain, add the butter and salt and pepper and serve.
6. Lastly boil a pan of water, add a large pinch of salt and the white wine vinegar.
7. Whirl this around with a wooden spoon – place the cracked eggs into the pan.
8. The white of the egg will close in tightly to the yolk and after approx 1½ minutes you should end up with a perfectly poached egg.
9. Remove from the water, when softly poached, with a slotted spoon.
10. Slice the muffin bread in half and toast until golden brown.

To serve

1. Place the asparagus on the toasted muffin, add the cooked smoked haddock on the top and then place the soft poached egg on the top.
2. Serve this as a light snack or a tasty starter.