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ASPARAGUS SOLDIERS, DIPPY EGGS

This is a perfect weekend breakfast, in my opinion.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 servings

Ingredients

  • 50 g salted butter softened
  • 30 g parmesan (plus extra for topping), very finely grated
  • zest of 1 lemon
  • 1/2 a 320g puff pastry sheet
  • 350 g asparagus (try and get thin stems, if they are chunkier you can slice them in half lengthways), woody ends trimmed
  • olive oil
  • 4 eggs
  • salt & freshly ground black pepper

Instructions

  1. Preheat the oven to 180°c (fan-assisted), and pop a large baking tray in there to preheat.

  2. Combine the butter, parmesan, lemon zest, a pinch of salt and a few good generous cracks of black pepper in a bowl. Beat until combined and creamy, then taste and adjust the seasoning, if needed.

  3. Unroll your puff pastry sheet on a chopping board and spread over the butter, right up to the edges. Take each asparagus spear and place it on top of the puff pastry, pushing each spear gently into the pastry. Use a sharp knife to cut around the asparagus spear, leaving a very small edge each side. Use a pastry brush to glaze each asparagus soldier with a little olive oil, sprinkle them with a pinch of salt and black pepper, then very lightly grate a little extra parmesan over the top.

  4. Gently transfer the asparagus soldiers onto the pre-heated baking tray, then bake for 18-24 minutes, or until the asparagus is tender and the crust is a deep golden.

  5. When your asparagus soldiers have 5 minutes left to cook, bring a pan of water to a rolling boil. Gently lower in the eggs, and cook for 4.5 minutes, for a runny yolk. Slice the top of the eggs, and serve alongside the asparagus soldiers, with an extra pinch of salt sprinkled into your eggs, if you like.