Ingredients
For the plate:
- 12 medium green asparagus spears (tips + 5 cm of stem)
- 4 free-range eggs (L)
- 120g Iberian ham shavings (80g for sautéing + 40g for the crispy topping)
- 2 medium potatoes (optional, for the crispy base)
- 3 tablespoons extra virgin olive oil
- Coarse salt and black pepper
Step by step
- Peel and dice the potatoes into small 1 cm cubes.
- Fry them in a pan with 2 tablespoons of extra virgin olive oil over medium-high heat for 8-10 minutes until golden brown and crispy on the outside, but tender on the inside.
- Drain them on absorbent paper, add a touch of coarse salt and keep them warm.
- Remove and discard the tough part of the asparagus stalk.
- In the same pan (without cleaning it), add 1 tablespoon of olive oil and sauté the asparagus over high heat for 3-4 minutes until they are bright green and crispy.
- Add the 80g of ham shavings and sauté for another minute so they melt and coat the asparagus. Remove everything to a plate and keep warm.
- In a clean frying pan (or the same one), add a generous drizzle of extra virgin olive oil and fry the 4 eggs over medium heat until golden brown edges and crispy strands form, keeping the yolks runny. Add coarse salt only to the egg whites.
- For the crispy topping: Heat a small non-stick frying pan (without oil), add the remaining 40g of ham shavings and cook for 1-2 minutes over medium heat until they become chips. Set aside on absorbent paper.
Final assembly
Option 1: Rustic (in a pan)
- In the egg pan, arrange the potatoes and asparagus with the melted ham underneath.
- Place the fried eggs on top.
- Break the yolks with a spoon just before serving to flood the dish.
Option 2: On a serving plate
- Create a base with the crispy potatoes.
- Arrange the asparagus on top with the melted ham.
- Place the eggs on top to break them directly on the table.
To sum up both options:
- Scatter the crispy ham shavings on top.
- Finish with freshly ground black pepper and a drizzle of raw extra virgin olive oil.
Quick variations
| Alternative | Method / Substitution | Extra topping |
|---|---|---|
| Without potatoes | Omit the potatoes from the base | Fried bread cubes (croutons) |
| Baked | Place everything together on a baking tray at 200°C for 12 minutes. | Grated Idiazabal cheese |
| Express / Microwave | Asparagus 2 min in the microwave + poached egg | Grated black truffle |
Chef’s tip: For a perfect yolk with a firm white, cover the pan for the last 20 seconds of cooking the eggs; the concentrated steam will do the work without hardening the yolk. If you prefer not to use potatoes, a good toasted ciabatta bread rubbed with garlic makes a fantastic crispy base.
Ready in just 20 minutes!
