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

Nutrition per serving

  • kcal 306
  • fat 19g
  • saturates 6g
  • carbs 14g
  • sugars 1g
  • fibre 2g
  • protein 20g
  • salt 2g


  • 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


  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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