Soft-boiled hen eggs with whipped goat’s cheese, asparagus and griddled peaches on toast
These simple and flavoursome open sandwiches make a light, delicious summer supper or lunch. The fluffy texture of whipped goat’s cheese perfectly complements the richness of soft-boiled hen eggs and the al dente crunch of asparagus. The sweetness of sticky, griddled peaches makes an exquisite pairing with the delicate honey notes of Nyetimber’s Cuvee Chérie.
Method
Bring a pan of water to the boil and soft boil the eggs. Cool the eggs in a bowl of iced water then peel and place to one side. Meanwhile, remove the woody ends from the asparagus and boil or steam for 4 minutes and place to one side with the eggs.
Add the goat’s cheese to a bowl along with the milk and whisk until it reaches a smooth, light consistency, suitable for spreading. Season with a little salt and pepper, if needed, and stir in the chives.
Put a griddle pan on a high heat or use a pre-heated barbecue. Half and destone the peaches, then drizzle them in a little olive oil and cook on the griddle until they are lightly caramelised and charred. Once finished, place to one side on a plate. Rub the bread with a little olive oil and toast on the griddle.
To build the toasts, spread the creamy, whipped goat’s cheese on each. Top with pea shoots, halved soft-boiled eggs, asparagus and a peach half. Sprinkle over a few peas and hazelnuts and top with a delicate drizzle of vinegar and extra virgin olive oil.
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Ingredients
4 Old Cotswold Legbar eggs
1 bunch asparagus
100g soft goat’s cheese
Splash of milk
Sea salt and freshly ground black pepper
A small bunch of chives, chopped
2 ripe peaches
Extra virgin olive oil
4 slices good quality sourdough bread
Handful of fresh peas
20g pea shoots
10g roasted hazelnuts, chopped
Fruity vinegar (raspberry, blackcurrant, prune)