Slices from the breast of turkey are tossed with bacon and served over pasta with a blue cheese sauce. To make this dish extra special, top it with a softly poached egg.

Ingredients

• 2 bunches asparagus
• 100 grams small baby mangetout
• 6 rashers bacon
• 2 tablespoons olive oil
• 1 cup turkey stock
• ½ cup sour cream
• 125 grams blue cheese, sliced
• 150-200 grams turkey
• 1 tablespoon chopped fresh tarragon leaves
• pasta for 6
• 6 eggs
• tarragon leaves, pepper and shavings of parmesan cheese to garnish

Method

1. Peel and blanch the asparagus, cutting off the coarse ends. Trim the mangetout and blanch. Set both aside.
2. Remove the rind and cut the bacon diagonally into long thin strips. Heat the oil in a frying pan and fry the bacon until it is cooked but not crisp. Drain off all the excess oil.
3. Add the turkey stock to the pan and allow to simmer for one minute, scraping any sediment from the pan. Stir in the sour cream and mix well. Add the sliced blue cheese, asparagus, mangetout, turkey and tarragon. Keep warm.
4. Cook the pasta in plenty of boiling salted water until tender. Drain well and toss in a little olive oil. Set aside.
5. Bring a shallow pan or saucepan of water to a simmer. Add the eggs one at a time and poach for 3 minutes.
6. While the eggs are cooking, toss the sauce into the pasta and divide it evenly into 6 bowls.
7. Using a slotted spoon, lift the eggs from the water one at a time and place one on top of each bowl of pasta. Break each egg open with a knife to reveal the soft yolk. Garnish with shavings of Parmesan, fresh tarragon and ground pepper.