Soft-boiled duck egg with bacon & asparagus soldiers
Serves 4
Easy
Prep:
Cook:
Boiled egg and soldiers goes grown up, with pancetta and asparagus sourdough fingers and creamy duck eggs
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- 8 asparagusspears (about 300g), woody ends discarded
- 4 long thin slices rustic bread(preferably sourdough)
- 8 rashers smoked streaky baconor pancetta
- 4 duck eggs
Nutrition: per serving
- kcal306
- fat19g
- saturates6g
- carbs14g
- sugars1g
- fibre2g
- protein20g
- salt2g
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.
