This plate combines the best of British with a crispy Spanish chorizo twist – it’s best served at a dinner party or, if you’re anything like us, enjoyed alone in front of the telly!
For the crispy egg, place the eggs on a perforated container and steam in the Miele steam oven at 95°C for 4 minutes. As soon as they are ready, transfer them to a bowl of iced water and leave there for at least 20 minutes.
Carefully peel the eggs and coat them in flour, egg and the panko breadcrumbs. Refrigerate for 20 minutes and repeat the process again.
Fill a small saucepan with vegetable oil and heat to 180°C. Deep fry the eggs until golden brown and drain on kitchen paper.
For the chorizo crumb, heat a frying pan and gently fry the chorizo cubes for 5 minutes. Add the breadcrumbs and cook until crispy. Keep warm.
To finish and serve, steam the asparagus on a perforated container for 3 minutes at 90°C. Divide the asparagus between 4 warmed plates and drizzle with some olive oil, add an egg to each plate and finally the chorizo cubes and breadcrumbs. Serve immediately.
Recipes created by Miele - Precision. Passion. Perfection.