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30 minutes
30 minutes


Ingredients checklist
For the asparagus
For the truffle hollandaise
For the truffle breadcrumbs
To plate

Duck egg, Serrano wrapped asparagus, truffle hollandaise, truffle breadcrumbs and Serrano crisps

This fancy, indulgent brunch uses a few tips and tricks to get it on the table quicker. Perfect dish to impress!

  1. Start by preparing the Serrano asparagus. Preheat the oven to 200℃ and bring a large pan of water salted with 1 tsp salt to a boil. Add the asparagus to the pan, reduce heat to low and simmer for 2 minutes. Drain, run under cold water for a minute until completely cool and drain again. Set to dry a little on a clean kitchen towel. 
  2. Gather the asparagus up in bunches of 3 and wrap each bunch in a slice of Serrano ham. Place all on a lined baking sheet and drizzle with the oil. Place to one side. 
  3. Next, make the truffle breadcrumbs. Add the truffle oil to a large frying pan and bring to a high heat. Add the breadcrumbs and salt, and stir well to combine. Cook, stirring every 10 seconds or so until the breadcrumbs and starting to turn golden brown - about 2 or 3 minutes. Tip out on a plate lined with kitchen roll to absorb the excess oil, and place to one side. 
  4. Time to soft boil the duck eggs. Bring a large pan of water to the boil before reducing heat to a gentle simmer. Carefully add the duck eggs and cook for 7 minutes. Remove from pan into ice water and set to one side. 
  5. While the eggs cool, stick the asparagus spears in the oven and set a 10 minutes timer.
  6. While the Serrano asparagus spears cook, make the base for the hollandaise. Whisk together 2 egg yolks, the lemon juice, the salt and the cayenne until combined. In a separate dish, microwave the butter and truffle oil together, just until the butter is melted. Slowly stream the butter mix into the egg mix, whisking constantly to fully combine. Set this mix to one side. 
  7. After the asparagus has been in the oven for 5 minutes, stick the two remaining slices of Serrano ham straight on the oven shelf and let cook until the asparagus is ready - another 5 minutes. 
  8. Gently peel the duck eggs and pop to one side. 
  9. Remove asparagus from oven and stick straight onto the plates. Add two duck eggs to each plate and cut in half. 
  10. Add the hollandaise mix to the microwave and heat for 15 seconds. Remove, whisk and put it back in for 10 seconds. Repeat until glossy, thick and just pourable - mine took around 2 minutes in total, including whisk time. 
  11. Add the hollandaise to the plate, top with breadcrumbs. Break up the oven cooked Serrano ham using your hands and sprinkle onto the plate. Serve with black pepper if desired.