Kerryann’S Dippy Eggs & Asparagus Soldiers
- 1 bunch asparagus
- 4 large free range eggs
- sea salt
- ground black pepper freshly
- crusty bread
- Place a large griddle pan over a high heat. Snap the woody ends off the asparagus, then add to the pan in an even layer and cook for 3 to 5 minutes, or until tender, turning occasionally.
- Meanwhile, put the eggs into a medium pan, cover with cold water and place over a high heat. Bring to the boil, then reduce the heat to low and simmer for about 3 minutes for runny eggs. Meanwhile, get your egg cups ready - dippy eggs will wait for no one once they're done! Using a slotted spoon, carefully remove the eggs and place in the cups, then tap each shell gently with a teaspoon and remove the tops. Serve straight away, with the griddled asparagus for dipping, salt and pepper on the side, and bread to mop up, if you like.
- Tricks & tips: When it comes to dippy eggs, there are plenty of tasty treats you can dunk - try grilled chipolatas or homemade fish fingers, which my kids love - I know it sounds odd, but it really works!
asparagus, range eggs, salt, ground black pepper, crusty bread
Taken from www.yummly.com/recipe/Kerryanns-Dippy-Eggs-_-Asparagus-Soldiers-1292333 (may not work)