I have just had the most glorious two weeks shared with family visiting from South Africa and Singapore. One of the many gifts I received was a cook book by South African journalist, editor and cook Jane-Anne Hobbs titled Scrumptious. It is filled with some beautiful recipes including an exciting version of the very South African bunny chow (keep an eye out for the recipe which I will trial in the coming weeks).
The first recipe I tried was a variation on what Jane-Anne refers to as a time-tested classic “Asparagus with Egg Mimosa, Butter and Breadcrumbs”.
3 large free-range eggs
2 slices white bread, a day or two old (I only has fresh white bread so I popped this in the toaster for a minute or so)
48 spears fresh asparagus
A big pinch of white pepper (I used black pepper)
1/3 cup fresh parsley – finely chopped
Juice of 1 lemon
Hard boil the eggs, peel and set aside.
Crumb the bread in a blender and set aside.
Cut the woody bases off the asparagus spears and steam for 3–5 minutes until tender (but still firm).
In a frying pan melt the butter, add the breadcrumbs and fry until crunchy.
Put the eggs into a blender and whizz them for a few seconds.
Add the eggs, parsley and salt.
Lay the asparagus spears on a plate and tip the breadcrumb and egg mixture over the top, across the middle. Squeeze over the lemon juice and serve.
Note this is a variation of Jane-Anne Hobbs’ recipe. The full recipe can be found here: http://www.food24.com/Recipes-and-Menus/Easy-Weekday-Meals/Asparagus-with-egg-mimosa-butter-and-breadcrumbs-20121012