Bacon & Asparagus With Poached Eggs

Ingredients

• 8 rashers dry cured bacon
• trimmed
• 12 spears fresh baby asparagus
• 3tbs extra virgin olive oil
• 1tbs red wine vinegar or cider vinegar
• 1⁄2 tsp Dijon mustard
• 1⁄2 tsp butter
• 2 large fresh eggs
• 4 thin slices sourdough
• Freshly ground black pepper
• Few fresh chives
• chopped
• TIP:
• For a vegetarian alternative
• sauté some mushrooms and halved cherry tomatoes in the pan and serve on the toast with the poached eggs.

Instructions

1. Fry the bacon in the 2 in 1 chefs and egg poaching pan pan for a few minutes on each side then place on a plate and keep warm
2. Add the asparagus to the pan and cook for 3 minutes until almost tender then keep warm with the bacon
3. Rinse the pan then fill with hot water until it just touches the bottom of the poaching insert and bring to a gentle simmer
4. Meanwhile whisk together the oil, vinegar and mustard and set aside
5. Melt a tiny amount of butter in the poaching inserts that are being used then crack an egg into each one and place the lid on the pan. Poach for about 8 minutes or until the eggs are cooked to your liking. Whilst the eggs are cooking, toast the sourdough
6. When the eggs are nearly ready, place the toasts onto two plates, top with the asparagus and the bacon then drizzle with a little dressing
7. Carefully remove the eggs from the poacher and place on top. Season well with black pepper and sprinkle over the chopped chives before serving.