Ingredients

Method

• 3 T white wine vinegar
• 4 extra-large free-range eggs
• 100 g asparagus tips, steamed
• 80 g baby rocket
• 4 T mango or butternut atchar
For the dressing, mix:
• 3 T balsamic vinegar
• 6 T olive oil
• chilli flakes, a pinch
• cayenne pepper, a pinch
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

Fill a saucepan two-thirds of the way with water and bring to the boil. Add the vinegar. Reduce the heat and bring to a gentle simmer, stirring to create a whirlpool.

Crack the eggs into the water and cook for 4 minutes. Remove the eggs using a slotted spoon.

Place each egg on a bed of baby rocket and asparagus tips and top with the atchar. Lightly drizzle over the dressing.