Grilled Asparagus with Poached Eggs, Pancetta crumb on Grilled Sourdough Bread.


  • Pancetta
  • Asparagus
  • Pine Nuts
  • 1 Egg
  • Butter
  • Sourdough Bread
  • Tarragon Flower (Optional)


  1. Place pancetta on the grill without any oil. Cook until crispy.
  2. Snap off the woody end of the asparagus. Wherever it snaps is the right place.
  3. Place the asparagus on the grill, don’t overdo. You want to cook until there is a little black char on each side.
  4. Once the pancetta is firm and crispy, take off and dry on a piece of paper towel.
  5. Dice up pancetta and pine nuts until fine. You want around 2/3 pancetta and 1/3 pine nuts. Combine in a small bowl.
  6. Once the asparagus is cooked, remove, and let cool.
  7. Crack an egg into a small bowl before gently placing in a pot of water on the stove. You want the water temperature just right, slightly steaming. No bubbles. Cook for 2-3 minutes.
  8. Pre-butter your sourdough bread, and place butter side down on the grill. Only toast one side. Cook until golden brown.
  9. Once the bread is toasted, bring everything together. Add a little tarragon flower to the final product.


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