Boiled eggs & asparagus soldiers

Boiled eggs & asparagus soldiers

With crispy pancetta & grilled toast

With crispy pancetta & grilled toast

Serves 4

Cooks In20 minutes

DifficultyNot too tricky

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

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)

Method

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.