Kerryann’s Dippy Eggs & Asparagus Soldiers



A brilliant take on the classic boiled egg and soldier…

This is delicious, easy to make and really fun to eat – kids love it!

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  • 1 bunch asparagus
  • 4 large free range eggs
  • sea salt
  • ground black pepper (freshly)
  • crusty bread
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    1. Place a large griddle pan over a high heat. Snap the woody ends off the asparagus, then add to the pan in an even layer and cook for 3 to 5 minutes, or until tender, turning occasionally.
    2. Meanwhile, put the eggs into a medium pan, cover with cold water and place over a high heat. Bring to the boil, then reduce the heat to low and simmer for about 3 minutes for runny eggs. Meanwhile, get your egg cups ready – dippy eggs will wait for no one once they're done! Using a slotted spoon, carefully remove the eggs and place in the cups, then tap each shell gently with a teaspoon and remove the tops. Serve straight away, with the griddled asparagus for dipping, salt and pepper on the side, and bread to mop up, if you like.
    3. Tricks & tips: When it comes to dippy eggs, there are plenty of tasty treats you can dunk – try grilled chipolatas or homemade fish fingers, which my kids love – I know it sounds odd, but it really works!