Recipe Inspiration – Poached egg with asparagus, cured ham and grain mustard dressing

Serves 4


  • 4 eggs
  • 2 tbs white wine vinegar, for poaching
  • 16 asparagus spears
  • 4 slices of Parma ham
  • 25g grain mustard
  • 50ml olive oil
  • 10ml white wine vinegar
  • 1 ½ tbsp honey
  • 1 tbs chives, finely chopped
  • Salt
  • Black pepper


  • Combine the mustard, olive oil, honey and vinegar and mix well to create the vinaigrette. Set aside.
  • Prepare the asparagus by removing the woody bases and peeling
  • Bring 2 large pans of water to the boil and heavily season one of them with salt. Add 2 tbsp of vinegar to the other one.
  • Crack the eggs into 4 individual cups and, using a whisk, stir the vinegar water vigorously to create a whirlpool. Working quickly, gently place the eggs one by one into the centre of the whirlpool and allow the water to simmer.
  • Poach the eggs for approximately 3.5 minutes or until still runny inside. Lift from the water with a slotted spoon and keep warm.
  • In the last minute of egg poaching time, place the asparagus in the salted water and boil for 1 minute until tender. Remove, season with salt and pepper and keep warm.
  • On four warm serving plates divide the asparagus spears and place a slice of ham over them. Top with a warm egg and drizzle with the vinaigrette. Sprinkle with chopped chives and season to taste. Serve immediately.

Recipe provided by Magnus Jonsson

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