Asparagus and Sea Kale with a Deep Fried Egg

The first vegetable that all chefs love working with and screams “springtime is here” is the beautiful dark green asparagus spears shooting up from the soil, match them with the very tender sea kale (that are grown under clay pots like forced rhubarb) make a great starter and what better way to serve them than with a deep fried hens egg or as I used a large rich turkey egg!

Serves 1


Sea Kale

Turkey Egg/Hens Egg

White Wine Vinegar

Corn Flour

Egg, whisked

Bread Crumbs


Asparagus and Sea Kale

Blanch the spears and kale stems in salted water for 1 minute, I always refresh in ice water and set aside for later as I like to grill my asparagus, it really brings out the flavour!

Deep Fried Poached Eggs

Poach an egg in boiling water with a little white wine vinegar and lift out when the egg white has sealed around the yolk approximately 1 minute, then place in a bowl of ice water.

Once cooled, carefully dip the egg in corn flour then whisked egg and into the bread crumbs. Repeat this process twice.

Finally Touches

Grill the asparagus and kale, deep fry the coated egg in oil about 180 degrees until golden brown, place the asparagus on the plate and add the fried egg, then finish with freshly grated parmesan on top!

Alternatively you can serve the asparagus and kale with a hollandaise sauce, equally as rich and complements them both.