Soft-boiled duck egg with bacon & asparagus soldiers

30-60 minutes 4 servings 400 kcal or less boiled egg and soldiers breakfast brunch dippy eggs folate indulgent starter toast soldiers

N/A

Source

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

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.

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.

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.