Great British Chefs

One of the great things about the Great British Chefs website is the great recipes by the great British chefs that feature great eggs! I'm a regular follower and love the great information, recipes and competitions contained within, and there's even a great section for kids plus some great food related Apps!

OK that's probably way too many greats in one sentence, however it is a wonderful one-stop shop for foodies and chefs alike and includes a fantastic selection of product and restaurant recommends. Not only that there's a marvelous How To Cook section with insights into techniques for cooks of all levels - ideal for anyone thinking of entering a recipe for The Egg Award 2014!

With The Egg Award 2014 due to start on June 1st it's no surprise my attention was drawn to the recipe on the Great British Chefs website for Sauté of Jersey Royals with fried duck egg and griddled asparagus and Parmesan by Michelin starred chef Shaun Rankin.

This is a great potato recipe for spring, when both Jersey Royals and asparagus are in season. The fresh flavours and vibrant colours in this starter herald the warmer days and lighter meals to come. If you are preparing this salad for a vegetarian, replace the Parmesan with a different cheese that is free of animal rennet, just ask your cheesemonger for suggestions.

Chef

Shaun Rankin

Ingredients:

Salad

225g of Jersey Royal potatoes, cooked and halved
16 asparagus spears
4 duck eggs
1 knob of butter
olive oil
salt
black pepper
To serve
1 handful of rocket
1 handful of Parmesan shavings
1 dash of balsamic vinegar

1.

Heat a generous splash of olive oil in a frying pan and sauté the potatoes until golden brown. Keep warm

2.

Snap off the woody bottoms of the asparagus. Heat a griddle pan with a little olive oil. Add the asparagus, season with salt and pepper and keep the asparagus moving until cooked

3.

Test with a small knife, they should still have a slight crunch

4.

To cook the duck eggs, heat up a frying pan add a little more olive oil. Crack the eggs into the pan being careful not to break the yolks - you want to savour all that egg yolk to dip your asparagus in

5.

Cook until the whites are opaque but the yolk is still runny. Add a knob of butter to the pan and season

6.

To serve, arrange the tips of asparagus on a plate and place the duck eggs on top. Scatter over the Jersey Royals, rocket and Parmesan shavings. Drizzle with balsamic vinegar