- 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
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.