Dippy eggs & lots of soldiers

Name: Dippy eggs & lots of soldiers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 8 No.1 Large British Free Range Longstock Gold Eggs; 1 tsp vegetable oil; 8 rasher/s Cooks' Ingredients Sliced Pancetta; 8 spears asparagus, trimmed; 3 sourdough crumpets; 50 g salted butter, softened; 2 tsp Marmite; 40 g extra mature Cheddar, grated; 3 slice/s sourdough (brown or white); 8 anchovy fillets in oil, drained; Tomato ketchup; Cooks’ Ingredients Anglesey Sea Salt, to serve

There’s nothing better on Mother’s Day than having the whole family around the breakfast table, grabbing and dunking these souped-up soldiers. Serve Alex Szrok's recipe with fresh orange juice, or mix with Crémant for a Bucks fizz or mimosa. Follow Alex on Instagram.

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Serves4
CourseBrunch
Prepare15 mins
Cook15 mins
Total time30 mins

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8 No.1 Large British Free Range Longstock Gold Eggs
1 tsp vegetable oil
8 rasher/s Cooks' Ingredients Sliced Pancetta
8 spears asparagus, trimmed
3 sourdough crumpets
50g salted butter, softened
2 tsp Marmite
40g extra mature Cheddar, grated
3 slice/s sourdough (brown or white)
8 anchovy fillets in oil, drained
Tomato ketchup
Cooks’ Ingredients Anglesey Sea Salt, to serve

Remove the eggs from the fridge 30 minutes before cooking. Place a large frying pan over a medium heat. When hot, add the oil. Lay the pancetta in the pan, place a piece of baking parchment on top, then a pan on top of that to keep the rashers flat and help them crisp, about 90 seconds each side. Transfer to a plate.
Place a large saucepan, filled with a kettleful of just-boiled water, on a high heat. Blanch the asparagus for about 4 minutes, until just cooked but still crunchy. Set aside on the plate with pancetta. Leave the water in the pan.
Preheat the grill to high. Toast the crumpets on a baking tray under the grill, slather them in more butter than you think you need, add a light spread of Marmite and top with the cheese. Grill until the cheese melts, then slice into soldiers.
Bring the water back to the boil, carefully add all the eggs, cook for 5 minutes, then remove to egg cups.
Meanwhile, toast the sourdough and butter it generously. Cut each slice into 8 soldiers. Lay the anchovies over 8 soldiers. Spread a little ketchup and lay the pancetta over 8 more soldiers, leaving 8 buttered.
Arrange everything on a beautifully laid table with plenty of teaspoons, and pinch bowls of the salt and some freshly cracked black pepper

Typical values per serving when made using specific products in recipe