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
| Nutrient | Unit |
|---|---|
| kcal | 306 |
| fat | 19g |
| saturates | 6g |
| carbs | 14g |
| sugars | 1g |
| fibre | 2g |
| protein | 20g |
| 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
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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