100g| 3 1/2 oz Grana Padano cheese for crisps200g | 7oz for baskets
4large slices Prosciutto di San Danielehalved legthwise
salt and freshly ground pepper
Preheat the oven to 200C (400F). Line a baking tray with baking paper or use a silicone mat.
Coarsely grate the cheese and then create two circular mounds of cheese on the baking paper.
Cook for 6-8 minutes, or until the cheese is melted and bubbling and just starting to colour a little.
Remove from the oven and either leave to dry to create crisps or carefully drape over little bowls if you want to create cheese baskets. Work fast, as the the cheese will quickly cool and cease to be pliable.
Lower the oven heat to 180C (350F). Spray a silicone heart-shaped muffin tin with cooking spray and pour about 1 tbsp of water in the holes.
Carefully crack an egg in the holes. Season with salt and pepper and then pour a little water over the eggs.
Cook for 11-14 minutes, or until the eggs are cooked to your liking. If you cook until the yolks are completely set, the eggs will be easier to remove from the silicone mould.
Carefully run a knife around the eggs to loosen from tin and transfer to a plate.
Meanwhile, cook the asparagus in boiling water for about 4 minutes until just tender and then plunge into cold water. Drain and dry.
Wrap the prosciutto slices around the asparagus stalks.
Serve the heart-shaped eggs over the Grana Padano crisps with the asparagus soldiers on the side.
It is advisable to test the timings for your oven-poached eggs. The eggs will take longer to cook in a silicone tin than in a metal one. Remember that the eggs will continue to cook in the residual heat after you take them out of the oven. If the egg whites are runny but the yolks are done to your liking, turn the oven off, cover the muffin tin and leave them to set a bit more.