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Asparagus Soldiers and Boiled Eggs

Asparagus Soldiers and Boiled Eggs


A bunch of asparagus (3-4 spears per person)
Streaky Bacon – you’re in luck as it is just on offer at Mrs Woolly’s
4 large free range eggs
4 slices of bread


Place a griddle pan over high heat. 
Snap the woody ends off the asparagus 
Fill a saucepan with water and bring the water to boil. Add a pinch of salt 
Wrap the bacon strips around the asparagus. 
(optional) Brush both ends of the asparagus with a bit of olive oil to prevent drying when grilling.
Place the asparagus on the hot griddle and cook until the asparagus is tender and the bacon Is crisp
Carefully dip the eggs into the boiling water (use a spoon to do that) and cook them for 5 1/2 minutes (you want to eggs to be soft boiled)
Toast the bread – you could use the griddle as that would let the bread soak in any flavours or fat that was left from the asparagus and bacon.
Place the egg, asparagus and bread on the plate. Remove the top of each egg and dunk the asparagus in it. 

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