Ingredients

  • 2 duck eggs
  • 25ml olive oil
  • 25g butter
  • 4 – 6 sprigs of thyme
  • 6 slices air-dried ham
  • 50g Pecorino, crumbled
  • 12 baby tomatoes, halved
  • 12 asparagus spears
  • 1 bag of rocket

Method

Heat the oven to 200°C.

Put the tomatoes on a tray, drizzle over half the oil, season and roast for 10 minutes in the oven.

Bring a pan of water to the boil, add salt and cook the asparagus for 3 minutes.

Place the remaining oil and butter in a pan over a medium heat, add the eggs and the thyme and cook for 2 to 3 minutes, until crispy.

To serve, layer the ham into the centre of the plate, top with the eggs, asparagus and tomatoes. Crumble over the Pecorino and sprinkle over the rocket.

Ingredients

  • 2 duck eggs
  • 25ml olive oil
  • 25g butter
  • 4 – 6 sprigs of thyme
  • 6 slices air-dried ham
  • 50g Pecorino, crumbled
  • 12 baby tomatoes, halved
  • 12 asparagus spears
  • 1 bag of rocket

Method

Heat the oven to 200°C.

Put the tomatoes on a tray, drizzle over half the oil, season and roast for 10 minutes in the oven.

Bring a pan of water to the boil, add salt and cook the asparagus for 3 minutes.

Place the remaining oil and butter in a pan over a medium heat, add the eggs and the thyme and cook for 2 to 3 minutes, until crispy.

To serve, layer the ham into the centre of the plate, top with the eggs, asparagus and tomatoes. Crumble over the Pecorino and sprinkle over the rocket.