Latest recipes

Kerryann’s dippy eggs & asparagus soldiers

Kerryann’s dippy eggs & asparagus soldiers

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Kerryann’s dippy eggs & asparagus soldiers

A brilliant take on the classic boiled egg and soldiers

A brilliant take on the classic boiled egg and soldiers

Serves 4

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 100 5%

  • Fat 6.6g 9%

  • Saturates 1.7g 9%

  • Sugars 1.5g 2%

  • Protein 9.3g 19%

  • Carbs 1.5g 1%

Of an adult's reference intake


  • 1 bunch of asparagus
  • 4 large free-range eggs
  • sea salt
  • freshly ground black pepper
  • optional:
  • crusty bread


  1. Place a large griddle pan over a high heat. Snap the woody ends off the asparagus, then add to the pan in an even layer and cook for 3 to 5 minutes, or until tender, turning occasionally.
  2. Meanwhile, put the eggs into a medium pan, cover with cold water and place over a high heat. Bring to the boil, then reduce the heat to low and simmer for about 3 minutes for runny eggs. Meanwhile, get your egg cups ready – dippy eggs will wait for no one once they’re done! Using a slotted spoon, carefully remove the eggs and place in the cups, then tap each shell gently with a teaspoon and remove the tops. Serve straight away, with the griddled asparagus for dipping, salt and pepper on the side, and bread to mop up, if you like.


When it comes to dippy eggs, there are plenty of tasty treats you can dunk – try grilled chipolatas or homemade fish fingers, which my kids love – I know it sounds odd, but it really works!

Watch the video: Asparagus. Roasted Asparagus with Eggs u0026 Herbs on Toast. VEG HACKS