Boiled Egg With Asparagus Soldiers
- 1 bunch of asparagus
- 8 slices of pancetta
- 4 large free-range eggs
- 4 slices of wholemeal bread
Use a griddle pan if you have one, on a high heat.
Prepare the asparagus by snapping off the woody ends.
Wrap each asparagus spear in a piece of pancetta, then place into the hot griddle and cook for about 5 minutes, until the asparagus is tender and the pancetta is crispy.
Turn a couple of times.
Cook the eggs in lightly salted water for 5 1/2 minutes so that the yokes are still runny.
Transfer to egg cups and serve with the asparagus soldiers and some lightly toasted wholemeal soldiers too.
Season the eggs once open and enjoy.