Asparagus and pancetta soldiers with soft-boiled eggs

Asparagus and pancetta soldiers with soft-boiled eggs
  • Serves icon Serves 2
  • Time icon Ready in 15 mins

Swap toast soldiers for pancetta-wrapped asparagus in this easy low-carb breakfast recipe, that’s ready in just 15 minutes.

Ingredients

  • 230g bunch of asparagus
  • 2 thin slices of pancetta (about 90g)
  • 4 medium free-range eggs
  • A knob of butter

Method

  1. Wrap each stalk of asparagus in the pancetta.
  2. Bring a medium saucepan of water to the boil, reduce to a simmer, then lower in 4 medium free-range eggs to cook for 5 minutes.
  3. Meanwhile, heat a knob of butter in a frying pan and fry the wrapped asparagus over a medium heat, turning frequently, for about 4 minutes or until the asparagus is just tender and the pancetta is golden.
  4. Remove the eggs from the water, then serve in egg cups with the asparagus to dip in as soldiers.

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