Slow Cooked Egg with Caviar & Asparagus

A great dinner party secret weapon: an easy starter that looks and tastes amazing.

Prep Time  5 Minutes

Cook Time  1 Hour

Serves  4

Instead of caviar, you could serve the eggs with homemade hollandaise sauce and a crusty toast (to mop up the lovely sauce!).


  • 4 eggs
  • 30g Parmesan
  • 175g asparagus spears
  • Salt and black pepper
  • 5g black caviar


1 hour 15 minutes before serving:

  • Preheat your sous vide water bath to 63.5°C (146°F) with 1 hour cooking time. Once target temperature is reached, use a spoon to gently place the eggs in the water bath to cook.

5 minutes before serving:

  • Warm the plates in preparation for plating.
  • Trim, wash and then blanch the asparagus for 2-3 minutes, depending on thickness. Shock them in ice cold water, drain and divide equally among serving plates.

To Serve

  • Carefully crack the egg on top of the bed of asparagus and strands of parma ham. Add the black caviar and season with salt and black pepper, to taste.