Low-Carb Boiled Eggs with Soldiers

by KetoDietApp.com

Step 1Preheat the oven to 230 °C/ 445 °F (fan assisted), or 250 °C/ 480 °F (conventional). To prepare the soldiers, snap the woody ends off the asparagus spears or cut with a knife. Wrap each spear in a slice of bacon and place on a lined baking tray.

Step 2While the oven is preheating, add enough water to a pan to make sure the eggs can be fully submerged. Add a good pinch of salt and bring to a boil. Using a spoon, gently submerge the eggs into the boiling water. Cook for 6 to 7 minutes to get the yolks soft-boiled (runny yolk with cooked whites). When done take off the heat and add some cold water to stop the cooking process by keeping it just warm. Note: Instead of duck eggs you can use 2 to 3 chicken eggs - the larger the better.

Step 3While the eggs are boiling, place the bacon-wrapped asparagus into the preheated oven. Depending on the thickness of the asparagus spears, bake for 15 to 20 minutes, until the asparagus is crisp-tender and the bacon is crisped up. After about 10 minutes you can turn each of the asparagus spears to ensure even browning.

Step 4Serve the soft boiled eggs immediately with the warm bacon-wrapped asparagus soldiers. Use them for dipping into the runny yolks.

Step 5If needed, season the eggs with a pinch of salt, pepper and/or red pepper flakes.