Kerryann’s dippy eggs & asparagus soldiers

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

Ingredients

• 1 bunch of asparagus
• 4 large free-range eggs
• sea salt
• freshly ground black pepper

optional:

• crusty bread

Method

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. 

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. 

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!

http://www.jamieoliver.com/recipes/eggs-recipes/kerryann-s-dippy-eggs-asparagus-soldiers/