Coppa, Asparagus & Soft-Boiled Eggs
This lovely little salad sitting atop a slice of fried bread makes for a lovely brunch dish, or a light lunch, perfect for easter and the asparagus season.
Serves 4
Prep time: 15 MINS
INGREDIENTS
4 eggs
12 slices of coppa ham
12 asparagus spears
120g ricotta
4 slices of sourdough
½ lemon, juice
25ml olive oil
Salt and pepper
500g pea shoots
Bring a pot of water to the boil over a high heat. When up to temperature, put the eggs into the water and boil for 6 ½ minutes.
When the timer goes off, immediately dunk them into iced water and allow the eggs to chill.
Refresh the water in the pot and bring it back to the boil, this time with a good pinch of salt in the water.
Snap off the tough ends of the asparagus and cook them in the water for 2 minutes, until just cooked.
Lift them out and place them on a plate to cool.
Place a pan over a medium heat and coat the bread in a little olive oil.
Fry each slice of bread for 2 minutes on each side, until crisp and golden.
Spread each with a little ricotta and put them on a plate.
Next pop the leaves in a bowl.
Slice the asparagus lengthwise into strips and add to the pea shoots.
Dress in the lemon and olive oil, with a little seasoning.
Tumble the salad over the toasts.
Finally peel the eggs and slice them in half. Season them with a little salt and pepper and put two halves onto each salad.
Lay a few slices of coppa onto the salads and serve
