May 9, 2016
In the classic British breakfast, runny soft-boiled eggs are served alongside buttered toast soldiers—so named because they look like officers lined up for a parade. For our dippers, we like something a little more fresh and flavorful: asparagus spears wrapped in bacon. This recipe works for gluten-free and Paleo eaters, as well!
Yield: 4 servings
Active Time: 10 minutes
Total Time: 15 minutes
4 large eggs
12 asparagus spears
12 slices bacon
Fill a medium-sized saucepan three-quarters full with water and set over medium-high heat. When water comes to a boil, carefully add eggs and set timer for 6 minutes.
Meanwhile, trim woody ends from asparagus and discard. Wrap asparagus spears tightly with slices of bacon. In a saucepan over medium-high heat, cook several minutes on each side until the bacon is crispy.
When eggs are done, run them under cold water to stop the cooking process. Slice open the tops and serve immediately with asparagus spears to dip into runny egg yolk.
Photo credit: Paul Delmont
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