Posh Eggs and Soldiers
by Cherrypick
Level up your dippy eggs with this fun recipe! Featuring buttered soldiers, crispy halloumi and tender asparagus. Asparagus has a short growing season so catch it quickly whilst it’s at its best.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200°C/180°C fan. Add the broccoli, asparagus, half of the olive oil and a pinch of salt to a large roasting tray and cook for 15 minutes, until tender.
Step 2
Add the sliced halloumi to a shallow baking tray, drizzle with the remaining olive oil and add to the oven. Cook for 10-15 minutes, until golden.
Step 3
Bring a large saucepan of salted water to the boil. Add the eggs and set a timer for 4 ½ -5 minutes, depending on how runny you like them. Sit the eggs in egg cups and crack the shell with a teaspoon, this will stop the eggs from cooking any further.
Step 4
Whilst the eggs are boiling it’s time to toast the bread. Keep warm in the oven as needed.
Step 5
Butter the toast, cut into soldiers and divide between the plates. Add the eggs, halloumi and cooked vegetables and - get dipping!
- Ingredients
- Based on 4 servings
-
250g Asparagus Spears, woody ends snapped off 1x Sainsbury's Asparagus Spears 250g -
60g Salted Butter 1x Sainsbury's British Butter, Salted 250g -
200g Tenderstem Broccoli, any large pieces sliced in half lengthways 1x Sainsbury's Tenderstem Broccoli 200g -
8 Large Eggs, room temperature 1x Sainsbury's British Free Range Eggs Large x12 -
250g Halloumi, cut into 1cm slices 1x Sainsbury's Cypriot Halloumi, Taste the Difference 250g -
4 Slices of Bread 1x Hovis Seed Sensations Seven Seeds Medium Sliced Seeded Bread 800g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g