Soft Boiled Eggs with Bacon-Wrapped Asparagus Soldiers
Servings 1 - 2
Equipment
- Large skillet
- Small Saucepan
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 the trimmed spears of asparagus 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 egg then gently slice the top bit of the egg 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 in a ramekin.