Soft-boiled duck egg with bacon & asparagus soldiers
- Barney Desmazery
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Serves 4
Easy
Prep: 15 mins
Cook: 20 mins
A star rating of 4.7 out of 5.6 ratingsRate
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Boiled egg and soldiers goes grown up, with pancetta and asparagus sourdough fingers and creamy duck eggs
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal306
- fat19g
- saturates6g
- carbs14g
- sugars1g
- fibre2g
- protein20g
- salt2g
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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.
Recipe from Good Food magazine, May 2013
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A star rating of 4.7 out of 5.6 ratings
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