Fried Turkey egg with Spring Vegetables

Preparation time: 5 minutes Cooking Time: 5 minutes Serves: 4

Difficulty: 1/5

Turkey eggs are rather like duck eggs and have a firmer white than a hens egg and a much larger yolk so are perfect for egg dishes like this. You can use a selection of seasonal vegetables for this dish depending what’s available, you can remove the outer skins from the broad beans if they are large or I tend to leave the small ones on otherwise you end up buying kilos of broad beans for a couple servings.

Recipe by Mark Hix

INGREDIENTS

  • 4 turkey eggs
  • 2tbls rapeseed oil
  • 40g shelled weight of peas, cooked
  • 70-80g podded weight of broad beans, cooked
  • any other seasonal vegetables like green beans, sprue asparagus, samphire etc
  • 1tbls chopped parsley
  • 80g good quality salted butter
  • Sea salt and freshly ground black pepper

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    METHOD

    Heat the rapeseed oil in a small non stick frying pan on a low heat. Crack in the egg, season the white with a little sea salt and cook very gently until the white has just set then transfer to serving plates and keep warm in a very low oven until the rest of the eggs are cooked. Do the same with the rest of the eggs (in a couple of pans at a time preferably) and keep them warm on plates in a very low oven.

    Meanwhile melt the butter in another pan and heat the vegetables and parsley and season to taste. Scatter the vegetables and butter over the eggs and serve immediately.