Asparagus Soldiers With A Soft Boiled Egg Recipes

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SOFT-BOILED EGGS & SOLDIERS



Soft-Boiled Eggs & Soldiers image

Soft-boiled eggs with toast soldiers are a classic English breakfast. Simply cut toast into strips and serve with dippy eggs for a fun, kid-friendly breakfast recipe.

Provided by EatingWell Test Kitchen

Categories     Healthy, Quick & Easy Egg Recipes

Time 10m

Number Of Ingredients 4

2 large eggs
2 pieces whole-wheat bread, toasted
Salt
Ground pepper

Steps:

  • Place eggs in a small saucepan and cover with water. Bring to a simmer over medium-high heat. Remove from heat and let stand for 2 to 3 minutes for soft-set yolks.
  • Cut toast into strips.
  • Transfer the eggs to egg cups or a bowl. Tap the top of each egg with a spoon to crack the upper part of the shell and remove. Season with salt and pepper. Serve with the toast "soldiers."

Nutrition Facts : Calories 284.5 calories, Carbohydrate 24.7 g, Cholesterol 372 mg, Fat 11.5 g, Fiber 3.4 g, Protein 19.5 g, SaturatedFat 3.5 g, Sodium 542.2 mg, Sugar 2.8 g

SOFT-BOILED EGGS WITH ASPARAGUS SOLDIERS



soft-boiled eggs with asparagus soldiers image

Provided by The Clever Carrot

Yield 4

Number Of Ingredients 7

12 medium-fat asparagus stalks
6 slices of prosciutto
6 slices of salami
6 slices of chorizo
8 eggs
olive oil
salt & pepper

Steps:

  • Preheat your oven to 450 F. Line a baking sheet with parchment paper.
  • Slice off the woody ends of each asparagus and discard.
  • Wrap the asparagus stalks in prosciutto, salami and chorizo.
  • Place the asparagus onto the prepared baking sheet and drizzle with a little olive oil. Roast for about 10 minutes, or until the meat is crispy.
  • While the asparagus is roasting, start cooking your eggs. Bring a large pot of water to a boil and using a slotted spoon, gently lower in the eggs.
  • Simmer the eggs for about 6 minutes and then drain onto a clean kitchen towel.
  • Cut off the tops (it will be a little messy) and place the eggs into cups or into an egg carton.
  • Serve with asparagus soldiers and salt & pepper to taste.

SOFT BOILED EGGS WITH CRISPY POTATO SOLDIERS



Soft Boiled Eggs with Crispy Potato Soldiers image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 8

Peanut oil, for frying
1 potato
2 organic, free-range eggs
2 tablespoons finely chopped fresh parsley
2 cloves fresh garlic, finely minced
Sea salt
Smoked paprika, as needed
Freshly ground black pepper

Steps:

  • Fill up a large pot halfway with peanut oil and place over medium heat. Bring a small pot of water to a rolling boil. Cut the potato into long strips like French fries.
  • Gently add the eggs to the boiling water and cook for 6 minutes. Drain and run the eggs under cold running water to stop the cooking process.
  • When bubbles start to form in the peanut oil, drop in the potato strips and cook until golden brown. Lift the potatoes out of the oil and drain on a tray lined with paper towels. Toss them in a large bowl with the parsley and garlic with a pair of tongs. Add some sea salt and smoked paprika and continue to toss.
  • Place the eggs in egg cups (with the large ends in) and arrange the fries on a small plate on the side. Tap the tops of the eggs and peel away the shells. Cut away the tops of the egg whites. Sprinkle with sea salt and pepper. Dip the fries into the yolks!

SOFT-BOILED EGGS WITH ASPARAGUS SOLDIERS



Soft-Boiled Eggs with Asparagus Soldiers image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 3

1 bunch asparagus
4 eggs, room temperature
Maldon or other sea salt

Steps:

  • Cut the woody ends off the asparagus, and cook in a shallow saucepan of boiling water until tender but still has some bite - about 5 minutes. Then drain them and keep them warm while you cook the eggs.
  • In a saucepan, bring some water to the boil into which you have dropped a matchstick; according to my Aunt Frieda this stops the white from billowing out into the pan should the egg crack while cooking. Am I going to promise this works? Well, all families have their folklore.
  • Lower the eggs into the water and cook them at a steady boil for about 4 minutes. Take them out of the water and immediately slice the top of each one; the yolk should still be runny enough to dip the asparagus spears in.
  • Make sure that there's salt on the table for sprinkling into the almost aggressive blandness of the egg and spear, as you eat, with the warm asparagus.

ASPARAGUS SOLDIERS WITH A SOFT-BOILED EGG



Asparagus soldiers with a soft-boiled egg image

A classic combination, seasoned with chilli and paprika

Provided by Mary Cadogan

Categories     Breakfast, Brunch, Lunch, Snack, Starter, Supper

Time 20m

Number Of Ingredients 5

1 tbsp olive oil
50g fine dry breadcrumbs
pinch each chilli and paprika
16-20 asparagus spears
4 eggs

Steps:

  • Heat the oil in a pan, add the breadcrumbs, then fry until crisp and golden. Season with the spices and flaky sea salt, then leave to cool. Cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. At the same time, boil the eggs for 3-4 mins. Put each egg in an egg cup on a plate. Drain the asparagus and divide between plates. Scatter over the crumbs and serve.

Nutrition Facts : Calories 186 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.72 milligram of sodium

SOFT-BOILED DUCK EGG WITH BACON & ASPARAGUS SOLDIERS



Soft-boiled duck egg with bacon & asparagus soldiers image

Boiled egg and soldiers goes grown up, with pancetta and asparagus sourdough fingers and creamy duck eggs

Provided by Barney Desmazery

Categories     Breakfast, Brunch

Time 35m

Number Of Ingredients 4

8 asparagus spears (about 300g), woody ends discarded
4 long thin slices rustic bread (preferably sourdough)
8 rashers smoked streaky bacon or pancetta
4 duck eggs

Steps:

  • Heat your grill to high. Snap off the woody ends of the asparagus spears and discard. Cut the bread into 12 soldiers, a little shorter than the asparagus.
  • Place a spear onto each soldier and wrap tightly with a rasher of bacon. Place on a baking tray, season and grill for 15 mins or until the bacon is crisp.
  • Bring a pan of salted water to the boil and simmer the duck eggs for about 7 mins, to get a runny yolk and a cooked white. Serve immediately with the warm soldiers for dipping.

Nutrition Facts : Calories 306 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium

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