Alex Mackay’s Baked King Edwards with Asparagus, Poached Egg & Tomato Dressing with Basil Recipe

1. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Put a baking sheet onto the upper middle shelf.
2. Prick each of the potatoes three times with a fork. Put them onto a plate and cover them. Microwave on HIGH (900W) for 10-15 minutes. The insides should be soft. Cut a cross in the top of each potato. Transfer onto a baking sheet and pop in the oven for 10 minutes to crisp up the skins.
3. While the potatoes cook, make your dressing. In a medium bowl add the tomato juice, 2 teaspoons vinegar, the olive oil and tomatoes. Season to taste with salt, sugar and pepper. Add the sliced basil and set aside.
4. Cook the thicker asparagus stems in a large pan of boiling water for 2 minutes. Add the asparagus halves and boil for a further 2 minutes then drain and transfer to the tray with the potatoes and keep warm.
5. Add 2 tablespoons vinegar to the water and bring back to the boil. Crack the eggs one by one into a small bowl then tip each one into the water and swirl the whites around the yolks using a slotted spoon. Poach for 4 -5 minutes for soft centred eggs.
6. When the eggs are almost cooked, put the asparagus and potatoes onto each plates Put an egg onto a potato half on each plate, spoon the dressing around then put a little basil garnish next to each egg.

Tip:
Make up the dressing in advance without the basil. Remember to add the fresh basil before pouring over the poached eggs.