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Soft boiled eggs with bacon wrapped asparagus dippers…delightful with every dunk!


Rinse and then snap the woody end of the asparagus and lay out on a plate.

Lay out the bacon on a chopping board lined with greaseproof paper or cling film then place another sheet over the bacon. Grab your rolling pin and gently roll over the bacon to help flatten and thin the bacon out.

Bring a large saucepan of water to the boil, then reduce to a simmer.

Wrap each asparagus spear in a piece of bacon and set aside whilst you allow a griddle pan to heat up (you can also cook these under the grill or even in an air fryer). Brush the pan with a little oil to help prevent sticking and add the wrapped asparagus. Cook for 10 minutes, turning every now and again to ensure even cooking and the bacon is crisp.

Carefully add the eggs to the simmering water and cook for 5 minutes for hens eggs and 7 minutes if using duck eggs. Cook for another minute if you prefer the yolk a bit firmer and less runny.

Carefully remove the eggs from the water, place in your egg cup and gently tap and remove the top of the egg. Season well with lots of pepper and a little salt and dig in.

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