Posh Boiled Eggs and Soldiers  

A dish full of favoritism

Serves 4

As a great lover of boiled eggs and soldiers, as my blog name suggests, this recipe is a delicious alternative to the British classic. 

An indulgent breakfast, a rustic starter or a stylish supper, this dish is a treat to be enjoyed anytime of  the day. 

Duck eggs hold a sweeter flavour to chicken eggs, with a silkier yolk that feels like velvet on your tongue. This works nicely with the smokiness of the pancetta, the earthiness of the truffle oil and the sweetness of the asparagus.

Ingredients

4 large duck eggs

16 Evesham Vale asparagus stalks, washed and ends trimmed

16 slices of pancetta

Cotswold Gold Truffle Oil

Salt & Pepper

Method

v  Preheat the oven to 180’C.

v  Wrap a slice of pancetta around each asparagus stalk starting from the bottom and finishing ¾ of the way up.

v  Place them in an ovenproof dish or a greased baking tray and drizzle with truffle oil. 

v  Season with salt and pepper, and place in the oven for 8 minutes until the pancetta is crispy and the asparagus is cooked through. 

v  Meanwhile, bring a saucepan of water to the boil and carefully add each duck egg and boil on a medium heat for 6 minutes.

v  Remove from the heat and place the eggs into a bowl of cold water to stop them from cooking further.

v  Place the eggs into egg cups and cut the top of each one. Serve with 4 asparagus soldiers per person.