Boiled egg and soldiers, with pancetta and asparagus sourdough fingers and creamy duck eggs
Prep: 15 mins
Cook: 20 mins Easy
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
Step 1 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.
Step 2 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.
Step 3 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.