Serves 4

At Earl Canteen the eggs are cooked for 65 minutes at 65C, but you can soft-poach the egg instead. Prep time 20 mins, cook 25 mins (plus cooling)

Preheat oven to 180C. Roast hazelnuts on an oven tray, shaking occasionally, until golden (3-5 minutes). Cool slightly, then rub with a tea towel to remove skins, coarsely chop and set aside.

Simmer canned and frozen peas in a saucepan over low heat with 50ml water until warmed through (3-5 minutes), add butter, season to taste and set aside.

Warm Taleggio and cream in a small saucepan over low heat until Taleggio melts (3-5 minutes), remove from heat, whisk in cornflour and nutmeg, season to taste, cover and set aside.

Blanch asparagus until bright green (1-2 minutes) and drain. Heat oil in a frying pan over high heat, add asparagus and sauté until golden (1-2 minutes), season to taste and set aside.

Poach eggs in simmering water until soft poached (2-4 minutes), remove with a slotted spoon, drain on absorbent paper, set aside.

Spoon pea mixture over half of each baguette, top with asparagus and poached egg (coarsely break yolks with a fork), drizzle over Taleggio cream, scatter with hazelnuts, season to taste and serve.