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Boiled eggs & asparagus soldiers

Category: food

Think of this as the perfect boiled egg, but stepped up a gear. As well enriching your body with a tasty, nutritious combo of egg and wholemeal toast, the super-charged asparagus soldiers are a genius way to up your veg intake. Happy days!

Brought to you in partnership with 

Jamie's Ministry of Food - Australia

  • Serves: 4
  • Time needed: 20 minutes
  • Difficulty Easy


  • 1 large bunch of asparagus (16 spears)
  • 8 slices of higher-welfare pancetta
  • 4 large free-range eggs
  • 4 slices of wholemeal bread (50g each)


  • Step 1

    Place a griddle pan over a high heat to heat up.

  • Step 2

    Lightly tap and remove the top of each egg, season with black pepper, then tuck in.

  • Step 3

    Snap the woody ends off the asparagus and discard.

  • Step 4

    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.

  • Step 5

    On a chopping board, gently stretch out each slice of pancetta using the back of a knife, then cut each in half across the middle so you end up with 16 pieces.

  • Step 6

    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.

  • Step 7

    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.

  • Step 8

    Cook the eggs for 5½ minutes so that they’re runny for dunking – set a timer.

  • Step 9

    Carefully remove the eggs from the water and place into egg cups set on a plate, then divide up the asparagus.

  • Step 10

    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.

    Boiled Eggs & Asparagus Soldiers

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