These little oven-baked asparagus soldiers trump toast for dunking into softly boiled eggs any day, and instantly transform the simplest of breakfast fare into a light, stylish, and down right delicious supper.
250g asparagus, woody ends trimmed
5 eggs (organic and free-range if possible)
1 tsp Dijon mustard
½ tsp sea salt
½ tsp freshly ground black pepper
1 tbsp thyme, chopped
1½ cups breadcrumbs
½ cup parmesan
Preheat oven to 230C
In a shallow bowl or dish, combine breadcrumbs, thyme, salt, pepper, and parmesan. Set aside.
In another shallow bowl, whisk together 1 egg, Dijon and a pinch of salt and pepper.
One at a time, dip asparagus spears into the egg mixture and then roll in the parmesan crumb mixture. Line them up on a baking sheet and pop in the oven to bake for approx. 15-20 minutes.
When the asparagus dippers are 10 minutes into their cooking time, lower the remaining eggs into a small saucepan of boiling water and simmer gently for 2-4 minutes depending on how you like your eggs.
2 mins – Really soft and gooey eggs
3 mins – White just set and yolk that is creamy
4 mins – White and yolk perfectly set with an oozey, gooey yolk.
Remove from water and carefully slice the tops off. Sit each egg in an egg cup ready for dipping. Season to taste and accompany wit crunchy baked asparagus soldiers fresh from the oven.