I bloody love eggs. Whether they’re baked, fried, scrambled, poached or boiled, they’re a delicious and filling option that can be eaten for breakfast, lunch or dinner.
In my opinion you can’t go wrong with good ole’ fashioned egg and soldiers. However, whilst scouring Pinterest for mouth watering recipes at 11pm (I mean, who needs sleep?!) I spotted a snazzy upgrade on the breakfast classic that included asparagus and, wait for it – CHEESE. (If you hadn’t guessed already, I’m kinda obsessed with the stuff – more about that here).
The next day, my boyfriend (who it turns out knows me pretty well) surprised me with these adorable egg cups from Cath Kidston. So what better way to try them out than with my new found fancy recipe?
It did not disappoint.
Cheese just makes everything better, doesn’t it?
Now might be a nice time to introduce my guinea pigs, who you may have spotted stealing the limelight over on my Insta Stories. They’re two sisters named Sunbeam and Luna.
Funnily enough their names are pretty fitting – Luna spends ages in the dark sleeping, and Sunbeam loves sunbathing! They’re near enough identical apart from Sunbeam has a big white stripe on her head and Luna has little patch under her chin.
And where is my bowtie mother?
Anyway enough about my crazy piggies…onto the recipe!
YOU WILL NEED
- 3 eggs
- 4 asparagus spears
- 2 slices of bread – I used brown seeded, but you do you hun!
- Mature cheddar cheese, grated. Amount depends on desired cheese oozage (technical term)
- A pinch of salt and pepper
- Bring a saucepan of water to the boil, and drop in 2 eggs. For a good runny yolk, I would say around 6/7 minutes, but don’t hold me to it. I mean it’s not like this is a recipe…
- Break your third egg into a bowl and give it a good whisk with some salt and pepper, then chop your asparagus into small chunks.
- Heat up a frying pan and spritz with oil/Fry Lite and throw in the asparagus. Cook until tender and set aside.
- Soak your bread both sides in the whisked up egg, making sure it coats it nicely.
- Put one slice of the eggy bread into the pan, sprinkle on the cheese and the asparagus chunks, then put the other slice on top to make a sandwich.
- Get flippin’, to ensure both sides are a nice golden brown and the cheese is oozing.
- Set aside from the pan, and take your eggs out and place into egg cups.Pray to God they are not overdone.
- Slice the sandwich into ‘soldiers.’ Sit back, get messy and enjoy.
Tip: I don’t know if it’s just a tradition in our family, but we ALWAYS have dippy eggs with a little pile of salt for dipping. I imagine this recipe would be really nice with Parma ham too, so I may throw that in next time. Who knows!
Let me know if you try this recipe, or have made any other delicious egg recipes that I can give a go?