Kerryann’S Dippy Eggs & Asparagus Soldiers – a delicious recipe with asparagus, range eggs, salt, ground black pepper, crusty bread. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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!
148
kcal
Calories
10
g
Fat
2
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 bunch asparagus, 4 large free range eggs, sea salt, ground black pepper freshly, and more.
Yes, Kerryann’S Dippy Eggs & Asparagus Soldiers falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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