Boiled eggs with asparagus soldiers
Try this Boiled eggs with asparagus soldiers recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
contains eggs
dairy free
vegetarian
pescatarian
- freshly ground pepper
- sea salt
- 2 large free-range eggs
- 1 bunch asparagus (woody ends removed)
- Carbohydrate 0.94012625 g
- Cholesterol 423 mg
- Fat 9.9485575 g
- Fiber 0.0695625 g
- Protein 12.60874375 g
- Saturated Fat 3.1015725 g
- Serving Size 1 1 person (102g)
- Sodium 715.6718 mg
- Sugar 0.87056375 g
- Trans Fat 1.6673675 g
- Calories 144 calories
Place a griddle pan over a high heat. Add the asparagus and cook for approximately 5 minutes, or until the asparagus turns tender. Meanwhile, half fill a medium sized saucepan with water. Turn heat to high and bring the water to the boil. Once the water is boiling, gently add the eggs to the water using a slotted spoon. For runny eggs, boil for 5 minutes (for hardboiled eggs, boil for approximately 7 minutes or longer). Remove eggs from boiling water using a slotted spoon and place eggs in egg cups. Tap each egg shell with a spoon or knife to remove the tops and use asparagus soldiers to ‘dip’ into the eggs. Enjoy!
