Yum in the sun: Part 3 (recipe included)
Continued from Yum in the sun: Part 2, and 1
We were now parked on a nice patch of grass, with a postcard view overlooking the sea. Unfortunately to get here I had to drive under a 2m barrier, which lightly scraped the top of the van, causing everyone to clench their teeth. That’s the price you pay for some grass under your feet!! Some time later we were told off and asked to go back to the gravel area. I found an alternative route.
We’d had a long drive, and although it was fun, we were pretty tired. Roof up, table down, gas on. Despite our introductions to the van, we couldn’t figure out how to get the electric or water to work. No matter, we were chilled. Time to sit back with a glass of cider, whilst Laura made her starter:
- 6-8 asparagus spears
- 2 eggs
- 2 slices of granary bread
- salt and pepper
Bring two pans of water to the boil. Hold the asparagus at either end and gently bend until it snaps. You’ll be left with the tender top, and the tougher bottom, which you can discard. Turn down the heat on one of the pans and boil the asparagus, uncovered, for 5-6 minutes.
Crack each egg and gently place them in the other pan of boiling water. Cook for 2-3 minutes, or until the white looks cooked.
Drain the asparagus and eggs well (you don’t want soggy bread, do you?) before serving on buttered, toasted granary bread with a little salt and pepper. Enjoy the yolk oozing over the asparagus.
Continue reading the final, Yum in the sun: Part 4
Yum in the sun: Part 4 (recipe included)
Milts on toast