Adam Bennett's happy face egg recipe

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  • Serves 4
  • 10mins to prepare and 12-15mins to cook
  • 365 calories / serving
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A healthy twist on the egg and soldiers classic, the fried asparagus spears are a welcome alternative that means this dish can be eaten for breakfast through to lunch.

Bring to boil a pot of salted water. Cook the asparagus for 1 minute and then place into iced water for another minute. Ask your helper to drain the asparagus on a kitchen towel.

Set out 3 bowls for crumbing; add flour to the first, beaten eggs to the second and breadcrumbs to the third.

Cover each asparagus spear in the following order; flour, then the egg and finally the breadcrumbs until evenly coated – ask your little helper to complete this step.

Heat a deep-fat fryer to gas 4, 180°C, fan 160°C. Bring to boil a pan of water and ask your helper to help draw faces onto the eggs in non-toxic pen or pencil.

Lower into the boiling water and cook the eggs for around 3½ minutes for soft boiled or 6-7 minutes if you want them hard boiled.

Whilst the eggs are cooking, (in 2 batches of 8) fry the asparagus in a little oil for 2-3 minutes until golden and crispy. Drain well and season with salt.

Ask your helper to place each egg into an egg cup and remove the tops. Serve with the crispy asparagus soldiers. 

See all Cooking with Kids recipes

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid. 

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  • Ingredients

  • 16 asparagus spears, trimmed and washed
  • 6 eggs
  • 100g (3½oz) plain flour, plus extra for dusting
  • 100g (3½oz) breadcrumbs
  • 1 pinch salt
  • 500ml (17fl oz) vegetable oil, plus extra for frying
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  • Energy 1532kj 365kcal 18%
  • Fat 14.9g 21%
  • Saturates 2.9g 15%
  • Sugars 2.4g 3%
  • Salt 1g 17%

of the reference intake
Carbohydrate 38.5g Protein 16.9g Fibre 3.6g

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