Kerryann’s dippy eggs & asparagus soldiers

Name: Kerryann’s dippy eggs & asparagus soldiers
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 bunch of asparagus (300g); 4 large free-range eggs; sea salt and freshly ground black pepper; optional: crusty bread

A brilliant take on the classic boiled egg and soldiers

Vegetarian

15 mins

Super easy

serves 4

nutrition per serving

Calories

Fat

Saturates

Sugars

Protein

19%

Carbs

of an adult’s reference intake

Ingredients

1 bunch of asparagus (300g)

4 large free-range eggs

sea salt and freshly ground black pepper

optional: crusty bread

Method

Kids and adults alike will love this incredibly easy, fun breakfast.

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.
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.

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