Soft Boiled Eggs With Asparagus and Pancetta

Sourced from 'Who' magazine's recipe section this month, with a little substitution due to us lacking ingredients. Elevates your standard 'bacon and eggs' to another level!

• Ready In: 15 mins
• Serves: 2

Ingredients

• 8  slices pancetta, thinly sliced
• 3  eggs, put in boiling water straight from fridge
• 4  slices  sourdough bread
• 1  bunch asparagus, woody ends removed
• 1 1⁄2 cups  Baby Spinach
• 1  tablespoon  caesar salad dressing, the creamy type
•  parmesan cheese, shaved

Directions

1. Preheat oven to medium heat. Place pancetta on rack, cooking until golden and crispy. Set aside to cool.
2. Place eggs in saucepan of boiling water and cook for 7 minutes. Remove from heat and run under cold water for 1 minute, then peel.
3. While eggs are cooking toast bread and microwave asparagus for 1 minute. In a small bowl toss spinach and dressing.
4. To serve place toast on each plate, top with asparagus, spinach and pancetta. Cut eggs in half, season with salt and pepper and place on top. Shave parmesan on top and serve.