Soft-Boiled Eggs with Asparagus Soldiers

Soft-boiled eggs and soldiers is a classic for a reason. But sometimes you want to feel like a grown-up. Enter asparagus soldiers. They're green. They're fancy. They make you feel like you're at a spa, not in a rented room avoiding the kitchen. The eggs are still dippy. The toast is still there if you want it. But the asparagus makes it feel like a choice.

Ingredients (Serves 1):

• 2 eggs, at room temperature
• 6–8 asparagus spears, woody ends snapped off
• A little olive oil
• Salt and pepper
• Optional: sourdough toast on the side

Method:

1. Bring a small pan of water to a gentle boil. Carefully lower in the eggs and cook for 6 minutes for a runny yolk (or 7 if you like it slightly set).
2. Meanwhile, heat a griddle pan or small frying pan over medium-high heat. Toss the asparagus in a tiny bit of olive oil, salt, and pepper.
3. Cook the asparagus for 3–4 minutes, turning occasionally, until tender and slightly charred.
4. Remove the eggs from the water and place in egg cups. Slice off the tops.
5. Serve the eggs with the asparagus soldiers on the side. Dip. Eat. Feel vaguely European.

Why it's gut-friendly: Eggs are a brilliant source of protein and choline. Asparagus is a prebiotic powerhouse—it contains inulin, which feeds good gut bacteria. It's also anti-inflammatory and gentle on digestion.