Bacon-Wrapped Asparagus with Poached Eggs

Preheat your oven to 400°F (200°C).

Take one slice of bacon and wrap it around 2-3 asparagus spears, starting at the bottom and spiralling upward. Repeat with the remaining bacon slices and asparagus.

Place the bacon-wrapped asparagus on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the bacon is crispy and the asparagus is tender.

While the asparagus is baking, poach the eggs. Fill a medium-sized pot with water and bring it to a gentle simmer (not boiling). Add a splash of vinegar (optional) to help the egg whites coagulate. Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon and carefully slide each egg into the centre of the whirlpool. Poach for about 3-4 minutes for runny yolks or longer for firmer yolks.

Use a slotted spoon to carefully lift each poached egg out of the water, allowing excess water to drain.

Place the bacon-wrapped asparagus on a plate, top with poached eggs, and season with salt and black pepper. Optionally, garnish with chopped fresh parsley or grated Parmesan cheese for added flavour.