Boiled eggs with asparagus soldiers


Asparagus soldiers

As a self-confessed ‘bacon and egg man’, I scoffed at Justine Pattison’s Boiled Eggs with Asparagus Soldiers recipe for breakfast or brunch. But when my wife Ann-Marie, who had bought a load of asparagus in and then did nothing with it, said she was fancying this for a change I duly became the dutiful husband.

And….although it seemed slightly pretentious on my dining room table, there’s no denying this is an enjoyable meal (with or without toast), choose whatever time of day you have it. But personally, I prefer Poached Egg, Smoked Salmon and Spinach when I fancy a more luxurious treat.

Recipe: Boiled eggs with asparagus soldiers

Calories: 200 calories per serving

Serves: 2

Book: Justine Pattison: Without the Calories – quick and easy

Prep time: Approx 5 mins

Cooking time: Approx 10 mins

Ingredients: 4 fridge-cold eggs, 200g slender asparagus spears, flaked sea salt, ground black pepper

Cost per portion: Approx £1.66

Method: Half fill a saucepan with water and bring it to the boil. Gently add the eggs to the water with a slotted spoon and return to the boil (if the eggs are added too roughly, the shells could crack). Cook for 7 minutes for a soft boiled egg taken from the fridge (cook for about 5 minutes if your eggs are at room temperature).

While the eggs are cooking, fill a wide-based saucepan a third full with water and bring to a simmer. Trim the ends off the asparagus and cook the spears for 2-3 minutes (depending on thickness) or until just tender. Lift out with tongs and divide between two mugs or pots.

Put the eggs in egg cups and place on small plates. Cut off the tops. Serve with the warm asparagus for dipping and a little salt and pepper.

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