Richard Corrigan of Lindsay House and Bentley's Oyster Bar and Grill serves up this simple gourmet take on eggs on toast
1. Peel and blanch the asparagus.
2. Boil asparagus in seasoned water for two minutes.
3. Boil duck egg for six minutes, peel when finished.
4. Toast sliced baguette.
5. Make a hole in the middle of the toast and sit duck egg in.
6. Place the seasoned asparagus around the egg and serve.
©Richard Corrigan, Bentley's Oyster Bar and Grill
