Dippy Eggs
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
Soft-boiled eggs are the perfect solution to enjoying something savory and decadent. Add some pesto and bread soldiers and you have a delightful dippy egg.
Dippy Egg Ingredients
  • 6 asparagus spears, ends trimmed
  • 1 pkg Daniele Sliced Prosciutto
  • 1 piece Mestemacher Whole Rye Bread, sliced into 6 pieces
  • 6 eggs
  • 1 jar Regioni d’Italia Basil Pesto Sauce
Special Tools
  • Dash Go Rapid Egg Cooker
  • White Porcelain Egg Cups
  1. In a shallow pot, boil 2 inches of water. Reduce the heat to a simmer and blanch the asparagus for approximately 15 seconds. Transfer to an ice bath to stop the cooking. Dry the spears and wrap with Daniele Sliced Prosciutto. Set aside.
  2. In a pan, toast the sliced Mestemacher Whole Rye Bread on medium-high heat. Once toasted on one side, flip and toast on the other. Set aside when done.
  3. Prepare the eggs by adding water in the measuring cup included with the Dash Go Rapid Egg Cooker. Fill to the designated “soft” line. Pour the water onto the cooker’s heating plate, and then place the cooking rack in place.
  4. Use the bottom of the measuring cup to pierce a hole in the largest end of the eggs. Place the pierced eggs in the rack.
  5. Cover the eggs and cooker with the lid. Do not lock the lid. Plug in the cooker and hit the power button. An alarm will sound when the eggs are cooked to a soft boil.
  6. Transfer the eggs to a lightly iced water bath to stop the cooking. Place each in an egg cup.
  7. Remove the tops of the eggs to expose the yolks. Spoon in about a teaspoon of Regioni d’Italia Basil Pesto Sauce for each. Serve with the prosciutto-wrapped asparagus and toasted rye bread.
Recipe by Baked by Joanna at http://www.bakedbyjoanna.com/2017/04/dippy-eggs.html