Soft-boiled duck egg with bacon & asparagus soldiers

Soft-boiled duck egg with bacon & asparagus soldiers

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Boiled egg and soldiers goes grown up, with pancetta and asparagus sourdough fingers and creamy duck eggs

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
306
protein
20g
carbs
14g
fat
19g
saturates
6g
fibre
2g
sugar
1g
salt
2g

Ingredients

  • 8 asparagus spears (about 300g), woody ends discarded
  • 4 long thin slices rustic bread (preferably sourdough)
  • 8 rashers smoked streaky bacon or pancetta
  • 4 duck eggs

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, May 2013

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Comments

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lindarademaker's picture
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Excellent choice for brunch! Made them without the bread but loved the combination of the asparagus, pancetta, and eggs.

heidimonica's picture
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This was so easy to make and made a really delicious breakfast.
I didn't use duck eggs but simply had regular poached eggs instead. I also added a good spoonful of hollandaise sauce drizzled over the bacon at the end. It looked amazing and was so tasty, also working incredibly well with the eggs.
I turned them over halfway through the grilling and it's important to add that the bread needs to be shorter then the bacon or it will burn under the grill. Will definitely make again.

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