Boiled eggs & asparagus soldiers

With crispy pancetta & grilled toast

Boiled eggs & asparagus soldiers

Boiled eggs & asparagus soldiers

Serves Serves 4
Time Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 240 12%
  • Fat 10.6g 15%
  • Saturates 2.9g 15%
  • Sugars 3.1g 3%
  • Salt 1g 17%
  • Protein 15.7g 31%
  • Carbs 22.8g 9%
  • Fibre 3.6g -
Of an adult's reference intake
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  • 1 large bunch of asparagus , (16 spears)
  • 8 slices of higher-welfare pancetta
  • 4 large free-range eggs
  • 4 slices of wholemeal bread , (50g each)
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  1. Place a griddle pan over a high heat to heat up.
  2. Snap the woody ends off the asparagus and discard.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cook the eggs for 5½ minutes so that they’re runny for dunking – set a timer.
  8. Carefully remove the eggs from the water and place into egg cups set on a plate, then divide up the asparagus.
  9. 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.
  10. Lightly tap and remove the top of each egg, season with black pepper, then tuck in.


Try adding sprigs of lemon thyme to the bacon wraps for bonus freshness and flavour – seriously tasty!