Jammy Eggs with Creamy Feta Sauce, Crispy Fennel Seeds & Pink Peppercorns

Jammy Eggs with Creamy Feta Sauce, Crispy Fennel Seeds & Pink Peppercorns

serves 2

fOR THE SAUCE - can be prepared up to 3 days in advance (you will have enough sauce leftover for another use)

• 8 oz French feta

• 3 tbsp plain yogurt

• 2 tbsp evoo

• 1/4 tsp freshly cracked black pepper

iNGREDIENTS

• 2 pasture raised eggs

• 1 bunch asparagus, rinsed, woody ends snapped off

• 1 tsp fennel seeds

• 1 tbsp LTAO evoo for frying fennel

• 1-2 tsp pink peppercorns

• flake salt, optional, to season the eggs

DIRECTIONS

1. In a blender, combine all sauce ingredients until smooth and creamy. Refrigerate for at least 1/2 hour prior to using.

2. In a small saucepan, bring an inch of water to a boil. Carefully lower the eggs in and cover. Cook like so for five minutes, then remove eggs using a slotted spoon and allow to cool to room temperature. Peel when cool enough to handle. 

3. In the same pan, place a steamer basket and return water level to one inch. Place asparagus in basket, cover, and steam until bright green and fork tender, about 5 minutes. Shock spears in an ice bath until cool to the touch, then drain. Set aside.

4. In a small skillet, heat oil over medium heat to fry the fennel seeds. When it begins to shimmer, add the seeds. Stir around pan a few times to coat fully as they sizzle. When seeds become fragrant, about 3 minutes, they are ready. Transfer fennel seeds and oil to a small heat proof dish. 

5. Swirl spoonfuls of feta sauce as a base layer onto plates. Pile the asparagus then nestle in the eggs, cut in half, alongside. Spoon fennel seeds and oil onto all, followed by a confetti shower of pink peppercorns. Enjoy!