SOFT BOIL DUCK EGG WITH BACON AND ASPARAGUS SOLDIERS

Boiled egg and soldiers, with pancetta and asparagus sourdough fingers and creamy duck eggs

Prep: 15 mins Cook: 20 mins Easy Serves 4 Ingredients

8 asparagus spears (about 300g),

woody ends discarded

4 long thin slices of rustic bread (preferably sourdough)

8 rashers smoked streaky bacon or pancetta

4 duck eggs

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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 it 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.