Soft-Boiled Duck Egg With Bacon & Asparagus Soldiers

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

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

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

Directions

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.

Categories: Courses, Meat, Vegetables