Boiled eggs & asparagus soldiers

Name: Boiled eggs & asparagus soldiers
Total time: 20 min
Yield: 4
Ingredients: 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)

With crispy pancetta & grilled toast

Dairy-freedf

“Think of this as the perfect boiled egg, but stepped up a gear. As well enriching your body with a tasty, nutritious combo of egg and wholemeal toast, the super-charged asparagus soldiers are a genius way to up your veg intake. Happy days! ”

Serves 4

Cooks In20 minutes

DifficultyNot too tricky

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Nutrition per serving

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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Ingredients

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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Method

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.