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Sous Vide Poached Eggs with Grilled Asparagus Recipe


  • 4 Eggs (at room temperature - whole eggs in the shell, not cracked)
  • 12 stalks of Asparagus (trimmed)
  • Olive Oil
  • Sea Salt & Pepper
  • 4-5 Semi-Dried Black Olives (available from fine food stores)
  • Bulgarian White Brined Sheep's Milk Cheese (for garnish)
  • Watercress (for garnish)
  • Equipment required = Sous Vide Machine & Mini Toaster Oven


For the Eggs

  • Fill your water tank and turn your Sous Vide Machine on. Set the temperature to 63 degrees Celsius and the time duration of 1 hour.
  • Once the machine reaches the set temperature, gently place the eggs into the water tank.

For the Black Olive Soil

  • The correct method is to dehydrate pitted black olives in a dehydrator at 65 degrees Celsius for 24 hours or until crunchy.
  • I used a "short cut" method of utilising semi-dried black olives and a mini toaster oven. The result is crunchy but with a slight earthy-burnt taste due to the high heat. The choice is really up to you but I prefer using this method when I'm in a rush or plating an impromptu dish.
  • Half the semi dried olives and remove the seeds. Place in a mini toaster oven and toast for 5 minutes or until they feel hard or crunchy to touch. Results may vary with different toasters but your aim is always the same so keep checking. Careful not to "over-toast" them or else they'll be too burnt to serve.
  • Use a mortar and pestle to roughly grind the olives into a soil-like texture. It doesn't need to be too fine like powder.

For the Asparagus (Just before the eggs are done)

  • Heat a griller on medium-high heat. Drizzle and coat the asparagus in olive oil. Place asparagus in the griller (cook them in batches if required) and cook each side until tender (5-10 minutes, depending on the size of the asparagus).
  • Remove from heat and season with salt and pepper.

Plating Up

  • Take eggs out of the water bath and crack each one into a bowl. Crack them like you would with soft boil eggs.
  • Arrange asparagus spears on a plate. Use a slotted spoon to transfer eggs from the bowls onto the asparagus. Using a slotted spoon avoids loose whites from getting onto the plate as well.
  • Sprinkle black olive 'soil' at the edges of the plate. Crumb some Bulgarian sheep's milk cheese over the plate.
  • Garnish with watercress and edible flowers.


Serves two plates