SOFT-BOILED EGGS WITH ASPARAGUS SOLDIERS
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Cut the woody ends off the asparagus, and cook in a shallow saucepan of boiling water until tender but still has some bite - about 5 minutes. Then drain them and keep them warm while you cook the eggs.
- In a saucepan, bring some water to the boil into which you have dropped a matchstick; according to my Aunt Frieda this stops the white from billowing out into the pan should the egg crack while cooking. Am I going to promise this works? Well, all families have their folklore.
- Lower the eggs into the water and cook them at a steady boil for about 4 minutes. Take them out of the water and immediately slice the top of each one; the yolk should still be runny enough to dip the asparagus spears in.
- Make sure that there's salt on the table for sprinkling into the almost aggressive blandness of the egg and spear, as you eat, with the warm asparagus.
SOFT HARD-BOILED EGGS
Provided by Ina Garten
Time 8m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
- Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
- Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.
ASPARAGUS SOLDIERS WITH A SOFT-BOILED EGG
A classic combination, seasoned with chilli and paprika
Provided by Mary Cadogan
Categories Breakfast, Brunch, Lunch, Snack, Starter, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Heat the oil in a pan, add the breadcrumbs, then fry until crisp and golden. Season with the spices and flaky sea salt, then leave to cool. Cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. At the same time, boil the eggs for 3-4 mins. Put each egg in an egg cup on a plate. Drain the asparagus and divide between plates. Scatter over the crumbs and serve.
Nutrition Facts : Calories 186 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.72 milligram of sodium
ASPARAGUS WITH LEEKS AND PANCETTA WITH EGGS EN COCOTTE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Discard the tough end and repeat with the remaining asparagus. Cut the asparagus into 1-inch lengths.
- Bring a large pot of salted water to a boil.
- While the water heats, heat the olive oil in a skillet over medium-low heat and cook the pancetta until the pancetta is almost crisp, about 5 minutes. Add the leek and saute until softened but not colored.
- Add the asparagus to the boiling water and cook until just tender, 3 to 4 minutes. Drain and add to the skillet. Season mixture with salt and pepper and toss to coat. Transfer to a serving bowl and serve immediately.
- Serve as a first course or as an entree with Eggs en Cocotte.
- Preheat the oven to 375 degrees F.
- Rub the inside of 6 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper. Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven. Bake eggs for 15 minutes, or until set and golden on top. Eat and enjoy!
- Yield: 6 servings
SOFT-BOILED DUCK EGG WITH BACON & ASPARAGUS SOLDIERS
Boiled egg and soldiers goes grown up, with pancetta and asparagus sourdough fingers and creamy duck eggs
Provided by Barney Desmazery
Categories Breakfast, Brunch
Time 35m
Number Of Ingredients 4
Steps:
- Heat your grill to high. Snap off the woody ends of the asparagus spears and discard. Cut the bread into 12 soldiers, a little shorter than the asparagus.
- Place a spear onto each soldier and wrap tightly with a rasher of bacon. Place on a baking tray, season and grill for 15 mins or until the bacon is crisp.
- Bring a pan of salted water to the boil and simmer the duck eggs for about 7 mins, to get a runny yolk and a cooked white. Serve immediately with the warm soldiers for dipping.
Nutrition Facts : Calories 306 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium
SOFT-BOILED EGGS WITH PANCETTA AVOCADO SOLDIERS
Soft, creamy avocado wrapped in crispy pancetta, perfect for dipping in your morning egg
Provided by Chelsie Collins
Categories Breakfast, Brunch
Time 15m
Number Of Ingredients 4
Steps:
- Bring a large saucepan of salted water to the boil. Carefully drop the eggs into the water and boil for 5 mins for runny yolks.
- Meanwhile, heat the oil in a non-stick pan and wrap each avocado slice in pancetta. Fry for 2-3 mins over a high heat until cooked and crisp.
- Serve the eggs in egg cups with the pancetta avocado soldiers on the side for dipping.
Nutrition Facts : Calories 517 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 1.8 milligram of sodium
SOFT BOILED EGGS WITH ASPARAGUS AND PANCETTA
Sourced from 'Who' magazine's recipe section this month, with a little substitution due to us lacking ingredients. Elevates your standard 'bacon and eggs' to another level!
Provided by The Normans
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to medium heat. Place pancetta on rack, cooking until golden and crispy. Set aside to cool.
- Place eggs in saucepan of boiling water and cook for 7 minutes. Remove from heat and run under cold water for 1 minute, then peel.
- While eggs are cooking toast bread and microwave asparagus for 1 minute. In a small bowl toss spinach and dressing.
- To serve place toast on each plate, top with asparagus, spinach and pancetta. Cut eggs in half, season with salt and pepper and place on top. Shave parmesan on top and serve.
Nutrition Facts : Calories 575, Fat 14.3, SaturatedFat 3.8, Cholesterol 281.9, Sodium 903.4, Carbohydrate 83.7, Fiber 8.4, Sugar 7, Protein 31
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