Alex Mackay’s Baked King Edwards with Asparagus, Poached Egg & Tomato Dressing with Basil Recipe

Alex Mackay’s baked King Edwards with asparagus, poached egg & tomato dressing with basil recipe
Prep in Prep in:
5 mins
Cook in Cook in:
25 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 320 16%
Fat 15.5g 22%
Saturated Fat 3.1g 16%
Total Sugars 3.3g
Salt 0.6g 10%

Method

  1. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Put a baking sheet onto the upper middle shelf.
  2. Prick each of the potatoes three times with a fork. Put them onto a plate and cover them. Microwave on HIGH (900W) for 10-15 minutes. The insides should be soft. Cut a cross in the top of each potato. Transfer onto a baking sheet and pop in the oven for 10 minutes to crisp up the skins.
  3. While the potatoes cook, make your dressing. In a medium bowl add the tomato juice, 2 teaspoons vinegar, the olive oil and tomatoes. Season to taste with salt, sugar and pepper. Add the sliced basil and set aside.
  4. Cook the thicker asparagus stems in a large pan of boiling water for 2 minutes. Add the asparagus halves and boil for a further 2 minutes then drain and transfer to the tray with the potatoes and keep warm.
  5. Add 2 tablespoons vinegar to the water and bring back to the boil. Crack the eggs one by one into a small bowl then tip each one into the water and swirl the whites around the yolks using a slotted spoon. Poach for 4 -5 minutes for soft centred eggs.
  6. When the eggs are almost cooked, put the asparagus and potatoes onto each plates Put an egg onto a potato half on each plate, spoon the dressing around then put a little basil garnish next to each egg.

Tip:
Make up the dressing in advance without the basil. Remember to add the fresh basil before pouring over the poached eggs.

Ingredients

4 medium sized fluffy King Edward potatoes (about 180g each)

4 tablespoons tomato juice

4 dessertspoons white wine vinegar

3 tablespoons extra virgin olive oil

125g baby plum tomatoes cut in half

6 tablespoons fresh basil leaves, finely sliced

12 asparagus spears, woody bottoms trimmed and cut in half

4 large very fresh eggs

Salt, sugar (any sort) & black pepper

Extra fresh basil leaves, to garnish

4 medium sized fluffy King Edward potatoes (about 180g each) 4 tablespoons tomato juice 4 dessertspoons white wine vinegar 3 tablespoons extra virgin olive oil 125g baby plum tomatoes cut in half 6 tablespoons fresh basil leaves, finely sliced 12 asparagus spears, woody bottoms trimmed and cut in half 4 large very fresh eggs Salt, sugar (any sort) & black pepper Extra fresh basil leaves, to garnish

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