Chefs' Recipes

Asparagus, poached egg and Taleggio baguette

Australian Gourmet Traveller recipe for Asparagus, poached egg and Taleggio baguette from Earl Canteen, Melbourne

By Earl Canteen
  • 45 mins preparation plus cooling
  • 1 hr 5 mins cooking
  • Serves 4
  • Print
"Each morning I cycle past Melbourne's Earl Canteen en route to work, and more mornings than not I order their organic asparagus baguette with slow-cooked egg. Would you please request the recipe?"
Anne Woolley, Fitzroy, Vic
Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


  • 40 gm hazelnuts
  • 200 gm canned baby peas, drained
  • 100 gm frozen peas, defrosted
  • 10 gm butter
  • 60 gm Taleggio
  • 50 ml pouring cream
  • ½ tsp cornflour
  • Pinch of finely grated nutmeg
  • 12 large asparagus spears, trimmed
  • 2 tbsp olive oil
  • 4 eggs
  • 1 sourdough baguette, cut into four, split lengthways


  • 1
    Preheat oven to 180C. Roast hazelnuts on an oven tray, shaking occasionally, until golden (3-5 minutes). Cool slightly, then rub with a tea towel to remove skins, coarsely chop and set aside.
  • 2
    Simmer canned and frozen peas in a saucepan over low heat with 50ml water until warmed through (3-5 minutes), add butter, season to taste and set aside.
  • 3
    Warm Taleggio and cream in a small saucepan over low heat until Taleggio melts (3-5 minutes), remove from heat, whisk in cornflour and nutmeg, season to taste, cover and set aside.
  • 4
    Blanch asparagus until bright green (1-2 minutes) and drain. Heat oil in a frying pan over high heat, add asparagus and sauté until golden (1-2 minutes), season to taste and set aside.
  • 5
    Poach eggs in simmering water until soft poached (2-4 minutes), remove with a slotted spoon, drain on absorbent paper, set aside.
  • 6
    Spoon pea mixture over half of each baguette, top with asparagus and poached egg (coarsely break yolks with a fork), drizzle over Taleggio cream, scatter with hazelnuts, season to taste and serve.


This recipe is from the February 2011 issue of Australian Gourmet Traveller.