Asparagus with a crispy soft egg and chorizo crumb

  • Serves 4
Asparagus with a crispy soft egg and chorizo crumb

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!



  • Step 1

    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.

  • Step 2

    Carefully peel the eggs and coat them in flour, egg and the panko breadcrumbs. Refrigerate for 20 minutes and repeat the process again.

  • Step 3

    Fill a small saucepan with vegetable oil and heat to 180°C. Deep fry the eggs until golden brown and drain on kitchen paper.

  • Step 4

    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.

  • Step 5

    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.