Garnish this dish with sesame seeds, red pepper, red shiso, chives and tea-smoked salt.


  • 4 eggs

  • 1 pound asparagus, bias-sliced into 1/2-inch pieces

  • 1 pound baby spinach

  • 2 pounds maitake mushrooms, florets separate

  • 1 cup Sesame Paste

  • Sesame seeds, for garnish

  • Korean red pepper, for garnish

  • Baby red shiso, for garnish

  • Chopped chives, for garnish

  • Tea-Smoked salt, for garnish

  • Olive oil, for cooking

  • Kosher salt and freshly ground black pepper, to taste


  • 1.

    Cook eggs in thermal circulator for 2 hrs at 60 degrees Celsius (140 degrees Fahrenheit). (Alternatively, you can cook the eggs in a bain marie in a low oven.) Lightly coat a medium saute pan with oil over medium-high heat; saute asparagus for 1-2 minutes, add spinach, season with salt and pepper, and saute until wilted. In a medium saute pan coated lightly with oil over high heat, add mushrooms, season with salt and pepper, and saute until heated through and slightly wilted. To serve, spoon Sesame Paste in bottom of 4 bowls, add spinach, asparagus, and mushrooms. Release egg from shell by cracking open top and gently guiding into a small bowl. Use the bowl to place egg on top of mushrooms (egg will be very soft and custard-like). Garnish with sesame seeds, red pepper, red shiso, chives and tea-smoked salt.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 455kj
  • Fat Total 30g
  • Saturated Fat 5g
  • Protein 22g
  • Carbohydrate 34g
  • Sugar 7g
  • Sodium 1259mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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