Jamie Oliver

Kerryann’s dippy eggs & asparagus soldiers

A brilliant take on the classic boiled egg and soldiers

Kerryann’s dippy eggs & asparagus soldiers

Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    100
    5%
  • Fat
    6.6g
    9%
  • Saturates
    1.7g
    9%
  • Protein
    9.3g
    21%
  • Carbs
    1.5g
    1%
  • Sugars
    1.5g
    2%

Of an adult's reference intake

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Ingredients

  • 1 bunch of asparagus
  • 4 large free-range eggs
  • sea salt
  • freshly ground black pepper
  • optional:
  • crusty bread
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Method

  1. Place a large griddle pan over a high heat. Snap the woody ends off the asparagus, then add to the pan in an even layer and cook for 3 to 5 minutes, or until tender, turning occasionally.
  2. Meanwhile, put the eggs into a medium pan, cover with cold water and place over a high heat. Bring to the boil, then reduce the heat to low and simmer for about 3 minutes for runny eggs. Meanwhile, get your egg cups ready – dippy eggs will wait for no one once they’re done! Using a slotted spoon, carefully remove the eggs and place in the cups, then tap each shell gently with a teaspoon and remove the tops. Serve straight away, with the griddled asparagus for dipping, salt and pepper on the side, and bread to mop up, if you like.
  3. Tricks & tips: When it comes to dippy eggs, there are plenty of tasty treats you can dunk – try grilled chipolatas or homemade fish fingers, which my kids love – I know it sounds odd, but it really works!

Tip

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Nutrition per serving
  • Calories
    100
    5%
  • Fat
    6.6g
    9%
  • Saturates
    1.7g
    9%
  • Protein
    9.3g
    21%
  • Carbs
    1.5g
    1%
  • Sugars
    1.5g
    2%

Of an adult's reference intake


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