Fill a large pan about halfway with water and bring it to a boil. Decrease the temperature so that the water reduces to a rapid simmer and gently lower the eggs into the water one at a time.

Cook the eggs for 5-7 minutes. Cook 5 minutes for a yolk that is still runny and 7 minutes for a yolk that is barely set.

Drain the eggs and keep warm. If you cooked the eggs just a little too long, run them under cold tap water for 30-60 seconds.

Heat a large skillet over medium heat. Toss the asparagus with a little olive oil, salt and pepper. Add to the hot skillet and cook for 5-7 minutes or until tender and crisp. Remove from the heat and give the asparagus a rough chop.

In a shallow bowl, whisk together the eggs, milk and a pinch of salt and pepper. Set aside.

Butter the outside of each piece of bread. Now add the the cheese and asparagus to the inside of two of the pieces of bread. Add the top pieces of bread, buttered sides on the out, so they can get toasted in the skillet.

Now add a little pat of butter to the warm skillet. Carefully dip both sides of each sandwich through the egg mixture and add to the skillet. Cook for 3-5 minutes per side or until the crust is golden brown and the cheese has melted. Remove from the skillet and slice each sandwich into sticks.

Serve immediately with the eggs. Use a knife to take the cap off the tip of the egg and eat it straight from the shell. Sprinkle the egg with salt, pepper and fresh basil. Now dip the cheesy soldiers into that runny yolk!