This joyful kids recipe from Adam Bennett is given the gourmet touch with the addition of crispy asparagus, which are delicious once dipped into the egg.

Cooking Time: 1 hour 30 minutes plus proving time
Serves: 6


  •  6 eggs
  • 16 asparagus spears, trimmed and washed
  • 100g of plain flour
  • 100g of breadcrumbs
  • 2 pinches of salt
  • 500ml of vegetable oil
  • iced water


  1. Salt a pan of water and bring it to the boil. Blanch the asparagus for 1 minute and then plunge into iced water for 1 minute. Drain on some kitchen towel.
  1. Set out 3 bowls for crumbing. Add flour to the first, 2 beaten eggs to the second and breadcrumbs to the third.
  1. Roll each asparagus spear in the flour, then the egg and finally the breadcrumbs until evenly coated.
  1. Heat a deep-fat fryer to 180°C. While it heats, draw faces on the eggs in pencil/non-toxic pen.
  1. If you don’t have a deep-fat fryer, pour sunflower or walnut oil into a large pan up to a third full. When the oil reaches 180ºC (or a cube of white bread browns after 40 seconds) it’s ready to use. Remember to take care; hot oil can be very dangerous.
  1. Bring a pan of water to the boil. Gently place the eggs in the boiling water and cook for around 3 1/2 minutes for soft boiled, 6-7 minutes for hard boiled.
  1. In the meantime, fry the asparagus (do this in 2 batches of 8) for 2-3 minutes, until golden brown and crispy. Drain well on kitchen towel and season with salt
  1. Put the eggs in egg cups, take off the tops and serve with the crispy asparagus soldiers.

By Adam Bennett, visit Great British Chefs for more great Easter recipes.