Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
Egg and soldiers recipe

Kerryann’s dippy eggs & asparagus soldiers

A brilliant take on the classic boiled egg and soldiers

Egg and soldiers recipe

15 mins

Super easy

serves 4

nutrition per serving

100.2

Calories


6.6g

Fat


1.7g

Saturates


1.5g

Sugars


9.3g

Protein


1.5g

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.

  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.

Tags