Crispy Asparagus Soldiers With Soft-Boiled Eggs

There's so much to experiment with breakfast, and it's great on weekends when I can try something new. I'd been eyeing this recipe after coming across this over the Easter weekend, so when Naomi was craving some of this on Facebook this morning, I took it as a sign and decided to drop in at the shops after walking Cajun for some asparagus and prosciutto (I didn't find pancetta, but they're the same, no?). Naomi didn't make it out of bed to our place though. I added a slice of fruit toast for each of us, but I'd already served up two eggs each for Nick and myself, so we were stuffed by the end! Luckily I didn't use salt at the end, as the prosciutto was pretty salty on its own.

Serves 4

12 medium asparagus stalks, woody ends removed
12 rashers of thinly sliced pancetta or smoked streaky bacon
olive oil
4 large free-range or organic eggs
sea salt and freshly ground black pepper

Preheat the oven to 220 deg C (425 deg F or Gas 7). Wrap your asparagus stalks in the pancetta with the tips poking out, and place in a roasting tray or earthenware dish. Drizzle with a little olive oil and roast in the preheated oven for 10 minutes, until the pancetta is crispy and golden.

While the asparagus is cooking, you can get on with soft-boiling your eggs. Carefully place them into lightly salted boiling water for 5 minutes, then drain, cut off the lids and put them in egg cups for individual servings, or into an egg box if serving as nibbles at a party. Serve 3 asparagus soldiers each for dipping into your egg, with a good pinch of salt and pepper.