Soft-Boiled Eggs with Bacon-Wrapped Asparagus Soldiers
Wouldn’t you know it, I got sick on Mother’s Day weekend with a terrible cold. Thankfully, my family took great care of me. I didn’t feel much like eating until today, when I woke up craving eggs with bacon. I made this soft-boiled eggs with bacon-wrapped asparagus soldiers recipe instead of my normal version. What a terrific combination! I loved the asparagus, bacon, and eggs dipped together, and this tasty breakfast made me feel a bit better. This easy soft-boiled eggs with asparagus breakfast recipe pairs nicely with crispy hash browns and a fruit salad.
Soft-Boiled Eggs with Bacon-Wrapped Asparagus Soldiers
Ingredients:
- 4 Asparagus spears, woody ends trimmed
- 2 slices of bacon, cut in half
- 2 eggs
- Sea salt and freshly cracked pepper, to taste
How to Make Soft-Boiled Eggs with Bacon-Wrapped Asparagus Soldiers
Wrap trimmed asparagus spears with half a piece of bacon each.
Heat a skillet over medium-high heat. Place the bacon-wrapped spears seam-side down into the hot skillet. Cook, rolling occasionally until the bacon is cooked through and crispy on all sides and the asparagus is tender, about 10-13 minutes. Place on a paper towel to drain excess fat.
Meanwhile, heat an inch of water in a small saucepan over medium-high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes, then remove it from the stove.
Immediately, run the saucepan and egg under cold water until the egg is cool enough to handle.
Using a butter knife, crack the top edge of the eggs, then gently slice the tops off.
Place the egg in the soft egg dish and serve with the bacon-wrapped asparagus soldiers and the egg top. Serve with sea salt and freshly cracked pepper. Enjoy.
Side Note: If you don’t have the soft egg dish, you can peel the egg completely (carefully) and serve it in a ramekin.
Equipment
Ingredients
- 4 Asparagus spears wooden ends trimmed
- 2 slices of bacon cut in half
- 2 eggs
- Sea salt and freshly cracked pepper to taste
Instructions
- Wrap trimmed asparagus spears with half a piece of bacon each.
- Heat a skillet over medium-high heat.
- Place the bacon-wrapped spears seam-side down into the hot skillet.
- Cook, rolling occasionally until the bacon is cooked through and crispy on all sides and the asparagus is tender, about 10-13 minutes.
- Place on a paper towel to drain excess fat.
- Once the asparagus starts cooking, heat an inch of water in a small saucepan over medium-high heat until boiling.
- Add the egg, reduce the heat to medium, and cover with a lid.
- Let the egg cook for 6 minutes, then remove it from the stove.
- When the six minutes are up, run the saucepan and egg immediately under cold water until the egg is cool enough to be handled.
- Using a butter knife, crack the top edge of the eggs, then gently slice the top off.
- Place the egg in the soft egg dish and serve with the bacon-wrapped asparagus soldiers and the egg top. Serve with sea salt and freshly cracked pepper on the side.
- Side Note: If you don’t have the soft egg dish, you can peel the egg completely (carefully) and serve it in a ramekin.
Awesome combo, Pam. They look so tempting!
What a nice combination and so prettily presented. I do hope you are feeling better.
What a fun recipe! These look great. So creative — thanks.
Don’t you just love bacon wrapped asparagus? Great idea pairing it with eggs for breakfast or brunch.
Looks good from here. Can’t remember my last soft boiled egg.
You are definitely a bold and imaginative breakfast cook! I wouldn’t have the patience to make all that for myself — or for anyone else!
best….mae at maefood.blogspot.com
I cook my soft boiled eggs for 3 minutes, not 6! Your bacon wrapped asparagus looks like a wonderful accompaniment to your egg. I hope you’re feeling better, Pam.
Thanks for sharing another awesome recipe as always! Been a long time reader and I found all your recipes
wonderful. Tried a few of them as well but not as deliciously looking like yours. Keep up the great work!