Soft-Boiled Egg, Asparagus & Fucus Yogurt with Spicy Wave

By KelpEat Team

Recipe Information

TOTAL TIME 15 minutes

YIELD 4 servings

Ingredients

12 asparagus spears
120 g Greek yogurt
30 ml Olive oil
Lemon (zest or juice to taste)
4 eggs
1 g Fucus vesiculosus flakes
40 g Spicy Wave, crumbled
10 ml olive oil
Salt to taste

Preparation

Step 1

Trim the asparagus and blanch in boiling salted water for 3–4 minutes, until bright green and tender-crisp. Transfer immediately to cold water to stop the cooking.

Step 2

In a small bowl, combine the Greek yogurt with the Fucus flakes, a squeeze of lemon, a little zest if you like, and 1 teaspoon of olive oil. Season with a pinch of salt and mix until smooth.

Step 3

Bring a pot of water to a gentle boil and lower in the eggs. Cook for 6 minutes for a soft, runny center. Cool under cold water for 30 seconds, peel carefully, and lightly score the top so the yolk opens.

Step 4

Spread a spoonful of Fucus yogurt on each plate. Arrange 3 asparagus spears per portion, place the soft egg on top, and finish with a generous sprinkle of Spicy Wave crumble for heat and crunch.