Asparagus Spears with Whitby Smoked Haddock and Eggs on a Toasted Muffin

StarterServes 4

# Place the smoked haddock in a high sided pan with 1/2 pint milk and 1/2 pint water - bring this to the simmer slowly and cook until soft. # Whilst this is cooking snap the asparagus spears at the base of the stem - this should give a satisfying snap as the base breaks off. # The bases can be used for stock or soup. # Peel the stems if they are thick, however if they are young shoots leave them as they are. # Boil in salted water until just cooked remove and drain, add the butter and salt and pepper and serve. # Lastly boil a pan of water, add a large pinch of salt and the white wine vinegar. # Whirl this around with a wooden spoon - place the cracked eggs into the pan. # The white of the egg will close in tightly to the yolk and after approx 11/2 minutes you should end up with a perfectly poached egg. # Remove from the water, when softly poached, with a slotted spoon. # Slice the muffin bread in half and toast until golden brown.

To serve

# Place the asparagus on the toasted muffin, add the cooked smoked haddock on the top and then place the soft poached egg on the top. # Serve this as a light snack or a tasty starter.


* 4 x 100g portions smoked haddock – we are use Whitby Haddock
* 3 spears of asparagus per person so 12 spears Plumpton Rocks or somewhere in Yorkshire
* 2 bread muffins (Sliced in half, half a portion each)
* 4 local free range eggs
* 1 tsp white wine vinegar
* Salt and pepper
* 1/2 pint of milk