Soft-boiled Duck Egg With Bacon & Asparagus Soldiers
This recipe combines the freshness of asparagus, the richness of duck eggs, and the savoriness of bacon all wrapped up in toasty sourdough bread soldiers. It's a delightful dish that makes for a perfect brunch or light meal.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 306 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 2 milligram of sodium
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