New Year, New Brekkie (!?)
Egg & Soldiers is an absolute classic, and I have it for brekkie alllll the time….it’s quick, tasty and soso easy to make BUT after eating it non stop I kinda wanted to switch up the classic buttery toast to something a little more exciting…!
You Will Need:
- One pack of asparagus
- One sheet of puff pastry
- One Egg
- A sprinkle of parmesan cheese (optional)
- One Egg Yolk
Let’s do this:
Step one: Firstly, pop your oven on to 180c. Then take your asparagus and chop of the ends, these can be quite hard and woody sometimes and we don’t want that!
Step two: Sprinkle a bit of flour onto your surface and then lay out your pastry. Begin to cut it into small strips that will fold around your asparagus.
Step three: Roll a piece of pastry around each asparagus and then place onto a large baking tray.
Step Four: Lightly brush the egg yolk onto the top of each dipper and then sprinkle on your parmesan cheese. MmMMMM!
Step five: Pop them into the oven for around 10-12 minutes until they are golden on top!
Step Six: Whilst your dippers are cooking, pop your egg into a medium saucepan full of cold water and put on a high heat. Bring to the boil and then reduce the heat down for around three minutes for a runny egg.
Step Seven: Take your dippers out of the oven, and grab your egg cup…I genuinely just smashed our last egg cup, so used a shot glass…it worked PERFECTLY!!