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
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.