For a fast, delicious treat, look no further than this bacon and asparagus with poached eggs recipe. Combine these ingredients with crunchy sour dough toast, topped with vinaigrette dressing for best results. Perfect for any meal of the day!
Bacon & Asparagus With Poached Eggs
26 February 2018
For a fast, delicious treat, look no further than this bacon and asparagus with poached eggs recipe. Combine these ingredients with crunchy sour dough toast, topped with vinaigrette dressing for best results. Perfect for any meal of the day!
Category
Main
Serves
2
Preperation Time
5 minutes
Cooking Time
20 minutes
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
1Fry 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
2Add the asparagus to the pan and cook for 3 minutes until almost tender then keep warm with the bacon
3Rinse the pan then fill with hot water until it just touches the bottom of the poaching insert and bring to a gentle simmer
4Meanwhile whisk together the oil, vinegar and mustard and set aside
5Melt 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
6When the eggs are nearly ready, place the toasts onto two plates, top with the asparagus and the bacon then drizzle with a little dressing
7Carefully remove the eggs from the poacher and place on top. Season well with black pepper and sprinkle over the chopped chives before serving.