Treat your guests for breakfast and give these delicious dippy duck eggs a go!
- 600 (1lb 5oz) asparagus spears (not the fine variety)
- 6 duck eggs
- Extra virgin olive oil, to drizzle
- Sourdough bread, optional
- You’ll also need string
Holding both ends of an asparagus spear in your hands, bend gently until it snaps. Discard woody end (or keep to make soups or stocks). Trim all remaining spears to this length. Use a vegetable peeler to shave any knobbly or woody bits below the tip of each spear
Divide the asparagus equally into six piles, then tie each neatly into a bundle with string
Bring two medium pans of water to the boil. Add eggs to one pan and simmer for exactly 5½min. Add asparagus bundles to the other pan and cook for 1min until just tender. Drain the asparagus and leave to steam-dry in the colander for 3min. Drain the eggs.
Put one asparagus bundle on each plate, drizzle with a little extra virgin olive oil and season with salt and freshly cracked black pepper. Serve with the eggs, plus a slice of sourdough bread, if you like.