Ingredients
6 eggs
30 spears asparagus, woody ends removed
200 g spinach, washed & sliced
½ cup SIDS HONEY MUSTARD VINAIGRETTE
SIDS SALT & PEPPER to taste
Directions
Fill a frypan with boiling salted water to 25 mm and place over a low heat. Carefully break eggs, one at a time, into a saucer to remove any shell. Slide the eggs from the saucers into the simmering water and keep barely simmering for 1 minute. Take the pan from the heat and let the eggs sit in the hot water for 10 minutes.
Blanch the asparagus in boiling water for 2-3 minutes and spinach in the same water for 30 seconds then drain both.
Place a mound of spinach in the centre of each serving plate. Top each with 5 asparagus spears, drizzle with SIDS HONEY MUSTARD VINAIGRETTE and season well with SIDS SALT & PEPPER to taste.
Lift the eggs out of the water with a slotted spoon and place on top of each serving and enjoy.
Inspired by Kathy Paterson
