Print Boiled eggs & asparagus soldiers
Posted in: Breakfast / Brunch
Sun, Oct 15, 2017, 23:17, 1 Year ago
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- Place a griddle pan over a high heat to heat up.
- Snap the woody ends off the asparagus and discard.
- Fill a medium saucepan three-quarters of the way up with water, add a pinch of sea salt, then place over a high heat and bring to a fast boil.
- On a chopping board, slice the pancetta in half across the middle, so you end up with 16 pieces, then gently stretch out each one.
- Wrap each asparagus spear in a piece of pancetta, then place onto the hot griddle and cook for 5 minutes, or until the asparagus is tender and the pancetta is crisp, turning occasionally.
- One at a time, place the eggs onto a spoon, then carefully dip in and out of the boiling water a few times – dipping will reduce the temperature shock and stop them from cracking – then gently lower into the pan.
- Cook the eggs for 5½ minutes so that they’re runny for dunking – set a timer.
- Carefully remove the eggs from the water and place into egg cups set on a plate, then divide up the asparagus.
- Meanwhile, quickly toast the bread on the griddle for 30 seconds on each side. Remove from the pan, slice into soldiers on a clean board and divide between your plates.
- Lightly tap and remove the top of each egg, season with black pepper, then tuck in.
1 large bunch of asparagus , (16 spears) 8 slices of higher-welfare pancetta4 large free-range eggs4 slices of wholemeal bread , (50g each)