Willima Morris Edit Blue


with cured ham, poached duck egg and hollandaise sauce


Serves 4 people

  • 2 tbsp white wine vinegar
  • 4 duck eggs
  • 16 asparagus spears, stems peeled and trimmed
  • 8 slices Parma ham

For the hollandaise sauce

  • 125g unsalted butter
  • 50ml white wine vinegar
  • 1 shallot, finely chopped
  • ½ tsp whole black peppercorns
  • 2 large egg yolks
  • Salt


  1. Boil salted water and vinegar then reduce to simmer. Crack one duck egg into a small bowl. Create a whirlpool in boiling water and pour one duck egg into the vortex and simmer for 3-4 minutes then place in a bowl of iced water.
  2. Poach the remaining duck eggs in the same way. Set aside the pan used to poach and the poaching water.
  3. For the sauce, melt butter in a saucepan then set aside to cool completely.
  4. In a separate saucepan, heat the vinegar, shallot and peppercorns until just boiling, then reduce to simmer, leaving until the liquid has reduced by half (about 2 minutes).
  5. Electric whisk the egg yolks with a pinch of salt. With the whisk running, slowly add the melted butter – drop by drop at first – until combined.
  6. Strain the vinegar mixture through a sieve into the egg mixture, whisking until combined. (Discard the shallot and peppercorns.) Season to taste with salt, then cover and keep warm in a bowl suspended over a pan of hot water.
  7. Working quickly, bring poaching water to the boil. Boil asparagus spears for 3-4 minutes or until the stems are just tender when pierced. Set aside to drain on kitchen paper.
  8. Reheat poached eggs in water for 20-30 seconds, then set aside to drain on kitchen paper.
  9. Divide the asparagus spears equally among four serving plates. Top each portion with a poached duck egg and Parma ham. Spoon over the warm hollandaise sauce then serve.

Sign up to receive recipes straight to your inbox