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Egg And Asparagus Slice

Egg And Asparagus Slice

Take a twist on the modest egg sandwiches and make this delicious slice. Wonderful with champagne for brunch with friends.


  • 1 sheet flaky puff pastry, defrosted
  • ½ cup sour cream or crème fraiche
  • ½ cup good quality thick mayonnaise
  • 2 tsp Dijon mustard
  • about 8 thin ham slices
  • 8 hard boiled eggs, peeled
  • 2 tblsp chopped tarragon or chives

Asparagus Salad

  • 250 grams fresh asparagus, blanched
  • 2-3 cup fresh rocket or other baby salad leaves
  • 1-2 chopped gherkins
  • chopped fresh chervil


  1. Place the sheet of pastry on baking paper lined trays and prick well with a fork. Bake at 220ºC for 12-15 minutes until well cooked. Flatten pastry slightly.
  2. Mix together the sour cream or creme fraiche with mayonnaise and mustard and set aside.
  3. Mash together the hard boiled eggs, chervil with 4-6 tblsp of the mayonnaise mixture. Season well with salt and pepper.
  4. Spread over a thin layer of the mayonnaise mixture over the pastry sheet, cut into quarters and then top each piece with rocket or salad leaves. Fold 2 pieces of ham loosely and place on top with a good spoonful of the egg mixture.
  5. Arrange asparagus, extra rocket or salad leaves on top and then drizzle with a little remaining mayonnaise mixture. Garnish with chopped gherkins and chervil. Serve soon after assembling.

Cooks Tips

- You can make the egg filling in advance. Keep in an airtight container in the fridge, but allow to come to room temperature before serving. The pastry can also be cooked 1-2 days ahead and the asparagus can be blanched and kept, covered, for up to 2 days in the fridge before using.

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