Remove eggs from the fridge for one hour. Bring a pan of water to the boil. Carefully put in eggs and simmer for 6 minutes. Meanwhile prepare bowl of iced water. Once cooked carefully drain eggs and put into iced water quickly. Once cool, peel and set aside.
Simmer asparagus in boiling salted water for 1-2 minutes depending on size, drain and again quickly refresh in iced water.
Prepare three shallow storage containers, one each for the flour, egg white and breadcrumbs. Dry the eggs on kitchen paper.
Roll the first egg in the flour, then in the egg white, then in the crumbs, back into the egg white and back into the crumbs. Set to one side. Repeat with other three eggs. Carefully shape eggs well once all four eggs are double breadcrumbed.
Whisk up dressing by mixing vinegar, mustard, rapeseed oil and white truffle oil if using. Season to taste. Stir in chopped chives and chopped truffles if using.
Warm four large starter plates. Bring pan of salted boiling water to a simmer. Toast brioche and keep hot.
Pre-heat electric deep fat fryer on its hottest setting, lower eggs carefully into the oil and cook until golden brown.
Meanwhile put asparagus into the pan of water and reheat for 30 seconds. Drain and keep warm. Butter brioche toast and cut into soldiers.
Remove eggs once browned, drain on kitchen paper and carefully cut off a small slice from top and bottom.
On each plate stand an egg, five spears of asparagus alongside, top with a slice of truffle if using. Drizzle with dressing. Serve soldiers alongside. Enjoy