Boiled eggs & asparagus soldiers

Total Time

356

Place a griddle pan over a high heat to heat up.
Snap the woody ends off the asparagus and discard.
Fill a medium saucepan three-quarters of the way up with water, add a pinch of sea salt, then place over a high heat and bring to a fast boil.
On a chopping board, slice the pancetta in half across the middle, so you end up with 16 pieces, then gently stretch out each one.
Wrap each asparagus spear in a piece of pancetta, then place onto the hot griddle and cook for 5 minutes, or until the asparagus is tender and the pancetta is crisp, turning occasionally.
One at a time, place the eggs onto a spoon, then carefully dip in and out of the boiling water a few times – dipping will reduce the temperature shock and stop them from cracking – then gently lower into the pan.
Cook the eggs for 5½ minutes so that they’re runny for dunking – set a timer.
Carefully remove the eggs from the water and place into egg cups set on a plate, then divide up the asparagus.
Meanwhile, quickly toast the bread on the griddle for 30 seconds on each side. Remove from the pan, slice into soldiers on a clean board and divide between your plates.
Lightly tap and remove the top of each egg, season with black pepper, then tuck in.

Per serves

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