Ad

Nutrition: per serving

  • kcal306
  • fat19g
  • saturates6g
  • carbs14g
  • sugars1g
  • fibre2g
  • protein20g
  • salt2g
Ad

Method

  • step 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.

  • step 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.

  • step 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

Ad

Comments, questions and tips (3)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.6 ratings

katzinchen

Thank you so much for posting this recipe. I live in the San Francisco Bay Area and can buy jumbo organic duck eggs locally but had no idea how long they should be cooked in order to soft-boil them. To complicate matters, the apartment we are renting has an electric stove (ceramic top) and electric…

lindarademaker

A star rating of 5 out of 5.

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

heidimonica

A star rating of 5 out of 5.

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…

Ad
Ad
Ad