Charred Asparagus & Broccolini with Soft Poached Egg on Toasted Sourdough with Crisp Prosciutto

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PREP TIME: 10 minutes + 30 mins cooking

sourdough slices 4

large fresh free range eggs 4

asparagus 1 bunch

broccolini 1 bunch

wild garlic leaves 5

parmesan cheese 50 g

prosciutto 4 slices

extra virgin olive oil 40 mL

micro herbs 1 punnet

salted butter 1 tbsp

freshly ground black pepper

sea salt flakes


  1. Blanch the asparagus, broccolini and wild garlic leaves in salted, boiling water for 2 minutes, before refreshing in ice cold or cold running water. Drain and pat dry on a plate. Lightly toss in olive oil and salt.
  2. Place a griddle pan over high heat. Add the vegetables and wild garlic leaves, turning regularly so they are charred on all sides. Cook for about 2-3 minutes, ensuring they still have a slight crunch. Remove from pan, slice the vegetables into 4-5cm lengths on an angle, season with salt, pepper and extra virgin olive oil and set aside.
  3. Place the prosciutto slices on a non-stick tray and bake in the oven for 10 minutes at 150°C until dry and crisp. Remove carefully and set aside.
  4. To poach the eggs, add 1 tbsp of vinegar to a pan of water set over a medium heat. Crack the eggs into small cups and swirl the water. Drop the eggs in one by one and poach for 3 minutes so the white is just set and the yolk is soft and runny.
  5. Lightly toast the sourdough on both sides and spread with a small amount of salted butter
  6. To serve, place the toasted sourdough on a plate, top with the charred asparagus, broccolini and wild garlic leaves. Carefully lay a soft poached egg on top of the vegetables. Generously spoon over the Birch & Waite Italian Truffle Mayonnaise. Top with shaved parmesan and broken pieces of the crisp prosciutto. Garnish with micro herbs

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