Cotswold Legbar Eggs

serves 2

Served with Smoked Trout and Asparagus


  • 300g asparagus spears
  • 25g unsalted butter
  • Salt & freshly ground black pepper
  • 100g smoked trout
  • 2 Cotswold Legbar eggs


  1. Remove the woody ends of the asparagus spears. Melt the butter in a frying pan, add the asparagus and season lightly. Cover and cook over a medium heat for about 5 minutes then remove from the heat.
  2. Wrap the trout pieces in clingfilm and flatten with a rolling pin until they are roughly the same thickness.
  3. Remove the clingfilm, cut into strips and wrap around the stems of the asparagus.
  4. Soft-boil the eggs and serve with the asparagus soldiers’.

Tip: We used Cotswold Legbar eggs but you could use any medium free range egg.