- Carefully lower the duck eggs into a pan of boiling water and boil for 6 minutes. Remove from the water and stand in eggcups
- Meanwhile, blanche the asparagus in boiling water for 3-4 minutes until tender. Plunge into ice cold water to cool
- Lay a slice of Parma Ham on a board and top with an asparagus spear and a little Parmigiano Reggiano. Wrap the Parma Ham around the asparagus and Parmigiano Reggiano
- Slice the tops off the duck eggs and serve with the asparagus bundles for dipping
Breakfast
Soft-boiled Duck Eggs with Asparagus, Parma Ham and Parmigiano Reggiano Dippers
Serves 2
- 2 duck eggs
- 6 asparagus spears
- 6 slices Parma Ham
- 30g shaved Parmigiano Reggiano
- Cracked black pepper
