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Soggytomato
Asparagus with ham and a poached egg
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Ingredients
Directions
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Finely chop half of the garlic and basil leaves, mix with half of the olive oil.
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Cut if necessary.
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a small piece of the bottom of the asparagus.
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Put the asparagus in a pan and add water until they are underneath.
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Add the mace and some salt.
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Put the lid on the pan and bring to the boil.
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Let it simmer for 5 minutes and then turn off the heat.
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Let stand for 10 to 15 minutes until tender, depending on the thickness.
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Bring a pan with plenty of water to the boil and reduce the heat to its lowest level.
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Meanwhile, prepare coffee cups (1 p.
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p.
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).
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Grease just as many sandwich bags on the outside with olive oil and turn inside out.
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Put the bags in the cups and break the eggs in the bags, make sure the yolks are whole.
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Tie the bags just above the egg with a string.
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Let the bags in the net drop boiling water and poach the eggs about 4 to 5 minutes.
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The yolk must still be liquid.
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Cut the remaining garlic clove into slices.
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Cut the tip of the pointed peppers and remove the seeds.
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Heat a skillet over high heat.
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Cut the peppers into thin rings and fry them with the remaining oil and garlic for about 5 minutes.
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Season with salt.
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Strain the basil oil.
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Cut the olives into rings.
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Cut open the bags and sprinkle the eggs with some salt.
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Divide the ham over the plates and put the asparagus on top.
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Divide the pepper and lay the eggs on it.
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Garnish with the basil oil, black olives and basil tops.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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