Garden Pea & Asparagus Toast with Prosciutto
This delicious combination of salty prosciutto, creamy avocado/pea mash with a runny yolk is top tier. Make it a ‘brunch at home win’ by using Hovis Seeded Sourdough to add a delicious crunch.
Made with Hovis® Seeded Sourdough
Preparation time: 10 mins
Cook time: 10 mins
Serves 2
Ingredients
- 2 slices Hovis Seeded Sourdough
- 100g Frozen garden peas (blanched)
- 1/2 Ripe avocado
- 6-8 Asparagus tips
- 2 Large free-range eggs
- 4 slices Prosciutto or Parma ham
- Garnish: Fresh pea shoots, lemon juice, salt and cracked black pepper.
- Optional: A small knob of butter for the asparagus.
Tip
When you blanch your garden peas have a bowl of ice water ready. Adding the greens into ice water stops the cooking process instantly, ensuring your veg looks fresh and bright on the plate!Method
Boil a small pot of water and blanch your garden peas for 2 minutes. Drain and immediately rinse with cold water. In a small bowl, mash the peas and the avocado together with a squeeze of lemon juice, salt and pepper. Keep it slightly chunky for texture.
Snap the woody ends off the asparagus. Heat a griddle pan or skillet over medium/high heat with a tiny bit of oil or butter. Grill the asparagus for 3-4 minutes, turning occasionally, until tender and slightly charred. Set aside.
Toast your Hovis Seeded Sourdough slices until golden brown. While the bread is hot, you can lightly rub a halved garlic clove over the surface if you want an extra flavour kick, though it's optional!
Poach your eggs. Fill a medium saucepan about two-thirds fill and once it’s gently simmering, give it a slow stir to create a little whirlpool. Then gently lower the eggs into the centre. Poach the eggs for about 2½ to 3 minutes. When done, take the eggs out with a slotted spoon and let it sit on a bit of kitchen paper.
To assemble, spread a thick layer of the pea and avocado mash onto the sourdough. Lay the charred asparagus on tips and a few whole blanched peas across the mash. Then gently slide the poached egg onto the centre. Drape the prosciutto slices to one side of the egg. Top with the pea shoots and an extra crack of black pepper.
