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Poached Egg Bruschetta with Truffle-infused Olive Oil

Asparagus, Parma Ham & Poached Egg Bruschetta with Truffle-infused Olive Oil


A light and fresh dish, ideal for a tasty and healthy breakfast or brunch.

  • Serves: 2 |
    2 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 15 mins
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4 Nulaid Free Range Eggs
1 Tbsp (15 ml) spirit vinegar
4 slices ciabatta
truffle-infused oil (can be substituted for Parmesan-infused oil if preferred)
150 g young asparagus spears
8 slices Parma ham
Parmesan shavings
salt and pepper to taste
pea shoots, washed (optional)

Bring a large pot of water to a rolling boil and add the vinegar. Use a spoon to make a whirlpool in the water and then crack 1 egg into the centre. Cook for 3 minutes. Remove using a slotted spoon and then repeat with the other 3 eggs.

Lightly drizzle the ciabatta slices with the olive oil and season. Heat a griddle/frying pan until piping hot and grill both sides of each slice until crispy and golden.

Blanch the asparagus spears for 1 minute in boiling water and then refresh in a bath of ice water for another minute. Drain and set aside.

Top each slice of toasted ciabatta with blanched asparagus and 2 slices of Parma ham. Top with a poached egg, and add a few Parmesan shavings. Add a final drizzle of olive oil, season with salt and pepper, garnish with pea shoots and serve immediately.