Asparagus Egg Benedict with capers in oil OLE!
– a bunch of fresh green asparagus
– 2 cloves of garlic
– 1 large spoon of butter
– 1 teaspoon of sugar
– 2 eggs
– a spoonful of vinegar
– sour cream/Greek yogurt
– 1 teaspoon Provence herbs
– a pinch of chilli flakes
– toasted bread
– capers in oil OLE!
Combine sour cream or yogurt with herbs, salt and pepper.
Wash the asparagus and trim them.
Pour water into the pan and add the asparagus. Add sugar and cook for about 5 minutes (when the asparagus will have soft ends) then drain the water. Add butter with garlic, salt and pepper. Fry until browned.
Crack the eggs gently into the bowls (one bowl per egg). Make sure that the yolk does not break – must be whole.
Boil the water. Add a pinch of salt and a tablespoon of vinegar (to a boiling water). Reduce the heat to medium. Use a metal spoon to create a vortex by stirring the water vigorously. Carefully pour the egg into the center of the created vortex. Cook for no more than 3 minutes – the egg should have a firm white and a liquid yolk inside. Remove gently using a metal sieve. On a plate, put cream/yoghurt sauce, asparagus and an egg with capers. Drizzle the whole thing with caper oil.