Boiled eggs with broccoli and pancetta soldiers

Boiled eggs with broccoli and pancetta soldiers
  • Serves icon Serves 4
  • Time icon Ready to eat in 10 minutes

Swap bread soldiers for tenderstem broccoli in this healthy boiled eggs and soldiers recipe. A super quick midweek meal.

Nutrition: per serving

Calories
314kcals
Fat
24.9g (8g saturated)
Protein
22.1g
Carbohydrates
1g (0.9g sugars)
Fibre
2.1g
Salt
2.6g
Calories
314kcals
Fat
24.9g (8g saturated)
Protein
22.1g
Carbohydrates
1g (0.9g sugars)
Fibre
2.1g
Salt
2.6g

Ingredients

  • 12 tenderstem broccoli spears
  • 12 rashers of pancetta
  • 4 free-range egg

Method

  1. Blanch the broccoli spears in boiling water for 1 minute. Drain well, wrap each one with a rasher of pancetta, then fry over a medium heat in a frying pan until the pancetta is crisp and the broccoli is tender.
  2. Place the eggs in a pan, cover with cold water, bring to the boil, then simmer gently for 2-3 minutes. Serve the soft-boiled eggs with the crisp pancetta, broccoli dippers and a little sea salt.

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