2017 為食起革命特選菜式-蘆筍伴溫泉蛋多士 FRD 2017 Menu – Boiled eggs & asparagus soldiers

 

材料 Ingredients

一大束蘆筍(約16條) 1 large bunch of asparagus , (16 spears)
肥美意式斑條煙肉 8大片 8 slices of higher-welfare pancetta
走地雞雞蛋 4大隻 4 large free-range eggs
全麥麵包 4片 4 slices of wholemeal bread , (50g each)

做法 Method

  1. 將煎鑊預熱
    Place a griddle pan over a high heat to heat up.
  2. 將蘆筍根本切走,並丟棄
    Snap the woody ends off the asparagus and discard.
  3. 將一個中等大細的湯煲注入四分之三的水,並撒一撮海鹽
    Fill a medium saucepan three-quarters of the way up with water, add a pinch of sea salt, then place over a high heat and bring to a fast boil.
  4. 把意式斑條煙肉切成16片,然後輕手地將之攤開。
    On a chopping board, slice the pancetta in half across the middle, so you end up with 16 pieces, then gently stretch out each one.
  5. 用煙肉片包住蘆筍,然後放在熱煎鍋上煎5分鐘,直至蘆筍變得細嫩和煙肉變脆,記得要不時翻轉!
    Wrap each asparagus spear in a piece of pancetta, then place onto the hot griddle and cook for 5 minutes, or until the asparagus is tender and the pancetta is crisp, turning occasionally.
  6. 將雞蛋置於湯匙上,然後小心翼翼地放於滾水來來回回燙幾分鐘,記得每次弄一隻而已!
    (重複燙雞蛋的過程會令煲水的溫度回落,亦請注意避免弄破雞蛋)
    One at a time, place the eggs onto a spoon, then carefully dip in and out of the boiling water a few times – dipping will reduce the temperature shock and stop them from cracking – then gently lower into the pan.
  7. 煮蛋至5分半鐘,從而令蛋至流心狀態。請用計時器!
    Cook the eggs for 5½ minutes so that they’re runny for dunking – set a timer.
  8. 小心翼翼地拿出雞蛋,並置於盤上,然後分在蘆筍上
    Carefully remove the eggs from the water and place into egg cups set on a plate, then divide up the asparagus.
  9. 同時,將麵包置於煎鍋烘每邊約30秒,然後拿出黎切成條狀。
    Meanwhile, quickly toast the bread on the griddle for 30 seconds on each side. Remove from the pan, slice into soldiers on a clean board and divide between your plates.
  10. 輕手地敲打雞蛋的頂端,並撒些黑胡椒。
    Lightly tap and remove the top of each egg, season with black pepper, then tuck in.

Source of information: http://www.jamieoliver.com