Cedges Eats

Cedges Classics – Parma Ham, Asparagus and Poached Egg

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This is a super simple 10 minute meal, probably a quick brunch and a perfect opportunity to put into practice any new found Egg Poaching Skills.

I had this for a quick tea and it would be perfect with some warm bread like this Oregano and Chilli Sodabread.

Serves 2 – 380 Kcal (without bread)



400g Asparagus
Frylight Spray
12 slices Parma Ham
4 Large Eggs
Sea Salt Flakes

Boil a kettle of water.

Prepare 400g Asparagus by snapping off the thick bottom ends where they naturally break.

Tip – If the asparagus is especially thick stemmed, use a peeler to shave off some of the tougher outer stalk from the bottom half of each stalk.

Cook the asparagus in a frying pan on a high heat using a few sprays of Frylight.  Keep the asparagus moving around the pan by gently shaking it every 20 seconds or so so no one side catches. They’re done when the stems are a little soft to the touch and a little charred. This should take 4 to 5 minutes.

Remove the asparagus from the pan and cover with foil to keep warm.

Fill the frying pan with the now boiled kettle water and poach 4 Eggs.

Tip – See here for a  guide to Poaching Eggs

Serve the poached eggs, warm asparagus and 12 Slices of Parma Ham over 2 plates.

Sprinkle a few Sea Salt Flakes over the eggs and asparagus.


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