• Recipe by Alida Ryder

    Soft-boiled eggs with asparagus-Parma ham soldiers

    Serves: 4
    Cooking Time: 15 mins


    • Asparagus-parma ham soldiers
    • 100g asparagus, woody ends snapped off
    • 50g Parma ham, each slice cut into 3 strips
    • Soft-boiled eggs
    • 4 – 8 eggs
    • salt and freshly ground black pepper, to serve



    Heat a griddle pan until very hot. Add the asparagus and grill until cooked through and beautifully seared. Remove from the pan and cool slightly before wrapping each piece in a strip of Parma ham.


    Place the eggs in a pot filled with cold water. Turn on the heat and cover. When the water comes to a boil, switch off the heat and leave the eggs in the water for 2 minutes.


    Remove the eggs from the pot and run under cold water before cutting the tops off. This will result in a silky, softboiled egg.


    Serve immediately with the asparagus-Parma ham soldiers.