Asparagus Toast with Poached Eggs
Serves
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
1 bunch asparagus, trimmed, halved
1 tsp olive oil, for coating
salt & pepper, to taste
zest of a lemon
4 eggs
4 slices bread
For the bacon vinaigrette:
1 oz (30 g) diced shallot (or sub red onion)
3 tbsp olive oil
2.5 oz (75 g) cooked bacon, crumbled
1 tsp wholegrain mustard
splash of red wine vinegar
1 oz (30 g) diced shallot (or sub red onion)
3 tbsp olive oil
2.5 oz (75 g) cooked bacon, crumbled
1 tsp wholegrain mustard
splash of red wine vinegar
Nutrition
(Per Serving)
Calories
220
Fats
12 g
Protein
12 g
Carbs
16 g
Instructions
- Preheat the oven to 400°F (200°C).
- Place the asparagus on a baking sheet and toss with olive oil, salt, pepper, and lemon zest. Roast for 12 to 15 minutes in the hot oven.
- To make the vinaigrette, sauté the shallot in olive oil until tender. Add the crumbled bacon, warm up for about 1 minute, then whisk in the mustard and red wine vinegar.
- While the asparagus is roasting, poach the eggs and toast the bread.
- When the asparagus is tender, assemble the toasts. Divide the asparagus equally between each slice of toast; top with a poached egg; drizzle with the vinaigrette; and garnish with a little extra lemon zest and a dash of hot sauce.