Soft Boiled Eggs With Asparagus and Pancetta
"Sourced from 'Who' magazine's recipe section this month, with a little substitution due to us lacking ingredients. Elevates your standard 'bacon and eggs' to another level!"
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 8 slices pancetta, thinly sliced
- 3 eggs, put in boiling water straight from fridge
- 4 slices sourdough bread
- 1 bunch asparagus, woody ends removed
- 1 1⁄2 cups Baby Spinach
- 1 tablespoon caesar salad dressing, the creamy type
- parmesan cheese, shaved
directions
- Preheat oven to medium heat. Place pancetta on rack, cooking until golden and crispy. Set aside to cool.
- Place eggs in saucepan of boiling water and cook for 7 minutes. Remove from heat and run under cold water for 1 minute, then peel.
- While eggs are cooking toast bread and microwave asparagus for 1 minute. In a small bowl toss spinach and dressing.
- To serve place toast on each plate, top with asparagus, spinach and pancetta. Cut eggs in half, season with salt and pepper and place on top. Shave parmesan on top and serve.
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RECIPE SUBMITTED BY
KingstonNormans
Australia
<p>Contented folk from a small city who love each other more than the food they eat - but love tempting each other with different finds from food sites/magazines/stories and the like.</p>
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