Soft Boiled Eggs with Whipped Goat's Cheese, Griddled Asparagus and Peach on Toast

The most scrumptious toast topping – have as a light lunch or supper. Best served with a cold glass of Nyetimber‘s Classic Cuvee Multi-Vintage.

Nyetimber wines are available to purchase in Singapore via Analogue Wine Merchants and Cold Storage.

Images: Nyetimber and Clarence Court

	1 Old Costwold Legbar eggs
	1 bunch of asparagus
	100g soft goat’s cheese
	Splash of milk
	Sea salt and freshly ground black pepper
	A small bunch of chives, chopped
	2 ripe peaches
	Olive oil
	4 slices of good quality sourdough bread
	Handful of fresh peas
	20g pea shoots
	10g roasted hazelnuts, chopped
	Fruity vinegar if you can hold of it (raspberry, blackcurrant, prune)
	Extra virgin olive oil
	Nyetimber’s Classic Cuvee Multi-Vintage, to serve

1.	Bring a pan of water to the boil. Soft boil the eggs, cool in a bowl of iced water then peel and place to one side.
2.	Clip the woody ends from the asparagus and boil or steam for 4 minutes and place to one side with the eggs.
3.	Place the goat’s cheese in a bowl, add the milk and whisk to a spreading consistency. Season with a little salt and pepper if needed and stir in the chives.
4.	Put a griddle pan on a high heat (or a pre-heated barbecue). Have and destine the peaches. Drizzle them in a little olive oil and char on the griddle. Once finished, place to one side on a plate.
5.	Rub the bread with a little olive oil and lightly toast on the griddle.
6.	To build the toast, spread whipped goat’s cheese on each slice of bread. Top with pea shoots, halves of soft boiled egg, asparagus and a peach half.
7.	Sprinkle over a few peas and hazelnuts, top with a drizzle of vinegar and extra virgin olive oil.
8.	Pour a glass and enjoy!

Soft Boiled Eggs with Whipped Goat’s Cheese, Griddled Asparagus and Peach on Toast