"Lexington Catering's Chef Director share this simple yet elegant recipe, perfect for spring time breakfasts and picnics: https://lexingtoncatering.london/blog/spring-recipe-runny-egg-with-crispy-asparagus-and-pancetta-soldiers/"
Runny egg with crispy asparagus and pancetta soldiers
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- Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 8 fresh eggs
- 8 spears fresh asparagus
- 8 slices pancetta
- 50 millileters olive oil
- pinch of fresh black pepper
Method
Step 1
Pre heat the oven to 200 deg C (or gas mark 8)
Step 2
Prepare two saucepans of boiling water - one for the eggs and another for the asparagus
Step 3
Firstly, lay out the washed asparagus and cut the base end. Stems should be approximately 5-6 inches or 12-15cm long.
Step 4
Carefully place these in boiling water for approx. 30 seconds. Remove and refresh under cold running water immediately. Drain and dab dry.
Step 5
Lightly season asparagus with some course, ground black pepper
Step 6
Next, lay out your pancetta and carefully roll this around each asparagus spear from the base to the tip.
Step 7
For added colour, drizzle a little olive oil over the fresh rolled asparagus. Place these on a parchment lined baking tray and into a hot oven, for approx. 10-15 mins, or until crispy. At any time during the cooking, these can be turned carefully on the hot tray for all round crispness.
Step 8
Now for the eggs! Carefully place the raw eggs into the second saucepan to rapid boil for approx 3-4 mins. Drain and dry immediately.
Step 9
Take a sharp knife and carefully slice the top off each egg and return them to their box alongside your asparagus pancetta soldiers.
Step 10
Now you are ready for dunking! Serve warm