Soft Boiled Egg With Asparagus On Toast

Bereiding

Get some water boiling and your griddle pan on. Halve your tomatoes and place on a roasting tray, cut side facing up. Season, drizzle with a little oil and grill. When they start to colour, lay your slices of pancetta next to them, continue grilling until the pancetta is crisp and remove. Carefully place your eggs and asparagus in the water and boil for just under 4 minutes. Depending on the thickness of the asparagus, you may want to fish it out a little earlier. Toast each piece of bread and put a slice on each of the 4 plates. Remove your eggs and asparagus from the water once cooked. In a bowl, toss the asparagus in the butter to coat. Peel your soft-boiled eggs. To make it really scrumptious get one half of tomato and rub and squash it into your bread, then divide your asparagus on top. Lay the pancetta over that and then top each carefully with an egg. Once secure, cut open the egg and allow all the lovely yolk to dribble down through the asparagus and on to the bread. Drizzle with olive oil and tuck in.