Grilled Malax Loaf with asparagus and poached eggs

Serves 4


  • 8 slices of Malax Loaf
  • 8 stalks of green asparagus
  • 4 stalks of white asparagus
  • 4 eggs
  • Garlic oil
  • Salt and black pepper
  • 4 freezing bags (approx. 2 dl in size)
  • Cotton string

Peel the white asparagus. 
Snap or cut approx. 4 cm off the bottom of the asparagus stalks. 
Cut the Malax Loaf slices into triangle shapes and moisten with garlic oil. 
Brush the inside of the freezer bags with oil. 
Break the eggs in the freezer bags so that each egg is in its own bag. 
Season the eggs with ¼ tsp garlic oil and salt and pepper.
Tie the bag tightly, making sure that no air is left inside (the bag will become a small ball).
Cut off the top of the bag above the string (make sure that water cannot get in the bag).
Place the egg bags in boiling water, cook for 4.5 min and allow to rest on a table for 1 min.
Grill the asparagus and Malax Loaf pieces and season with salt and pepper.
Arrange the asparagus lengthwise on a plate and place the bread pieces on the side.
Carefully open the egg bags, remove the bags and place the eggs on top of the bread pieces.
Season with e.g. Parmesan cheese and Hollandaise sauce.