Asparagus with ham and a poached egg

Name: asparagus with ham and a poached egg
Total time: 30 min
Yield: 4
Ingredients: 2 toes garlic; 12 leaf basil; 10 tablespoon olive oil; 1500 gram peeled asparagus; 1 teaspoon mace; 4 egg; 3 pointed peppers; 4 tablespoon black olive; 200 gram butcher's ham; 4 tops basillicum

Ingredients

Directions

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