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Soft-boiled duck egg with bacon & asparagus soldiers

Soft-boiled duck egg with bacon & asparagus soldiers

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal306
fat19g
saturates6g
carbs14g
sugars1g
fibre2g
protein20g
salt2g
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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

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.

Goes well with

Recipe from Good Food magazine, May 2013

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A star rating of 4.6 out of 5.5 ratings
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