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Soft-boiled Egg,Bacon & Asparagus Soldiers |
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| Serves 4 |
Prep 15 mins |
Cooking 20 mins |
Easy |
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Ingredients |
8 Asparagus, woody ends discarded
4 long thin slices rustic bread (preferably sourdough)
8 rashers smoked streaky bacon or pancetta (use unsmoked if you
like it less salty)
4 duck eggs
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A grown-up way to eat egg and soldiers from Good Food Magazine |
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Heat your grill to high. Snap
off the woody ends of the asparagus spears and discard.
Cut the bread into 12 soldiers, a little shorter than the
asparagus.
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Place a spear onto each
soldier and wrap tightly with a rasher of bacon. Place on
a baking tray, season and grill for 15 mins or until the
bacon is crisp.
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Bring a pan of salted water to
the boil and simmer the duck eggs for about 7 mins, to get
a runny yolk and a cooked white. Serve immediately with
the warm soldiers for dipping.
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DAILY
DINNERS 
