Kerryann’s dippy eggs & asparagus soldiers
A brilliant take on the classic boiled egg and soldiers
15 mins
Super easy
serves 4
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.
Tags