-
Boil the eggs for ± 8 mins. Peel them and cut off 2 cm
from the end. Bring a pan of water to the boil with a
splash of milk and a pinch of salt. Boil for 7 mins and
let them rest in the liquid for 10 mins. The milk ensures
that the colour of the asparagus stays white. They are
ready when they bend slightly when you take them out of
the pan with a fork and not hang completely limp
(overcooked) or not bend at all (too raw).
-
Meanwhile, cook the baby potatoes in a pan with a pinch of
salt for about 10 minutes until done. Peel the eggs and
separate the yolks from the white; chop finely. Melt the
butter in a pan, but do not colour.
-
Place the asparagus on a plate. Put the baby potatoes on
either side. Place the slices of ham on top and scatter
the pieces of egg over it. Pour over the melted butter and
finish the dish with finely chopped chives.
-
Note: this recipe is also delicious with
Hollandaise sauce instead of melted butter.
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DAILY
DINNERS 
