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Soft-boiled duck egg with bacon & asparagus soldiers

Contains pork – recipe is for non-Muslims only
Boiled egg and soldiers goes grown up, with pancetta and asparagus sourdough fingers and creamy duck eggs

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 306
  • Carbohydrates 14
  • Saturated Fat 6
  • Sugar 1
  • Protein 20
  • Fat 19
  • Fibre 2
  • Salt 2

Nutrition per serving

  • Calories 306
  • Carbohydrates 14
  • Saturated Fat 6
  • Sugar 1
  • Protein 20
  • Fat 19
  • Fibre 2
  • Salt 2

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

  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.

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