A satisfying breakfast not only nourishes your body but also sets the tone for a great day ahead. Enjoy your Bacon-Wrapped Asparagus with Poached Eggs and savour the simple pleasures of a delicious morning!
Bacon-Wrapped Asparagus with Poached Eggs
Recipe By Ketology
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Cooking Time
20-25 min
Difficulty
Easy
Serves
2
Calories
220
Ingredients
- 8-10 asparagus spears, tough ends trimmed
- 4 slices of bacon
- 4large eggs
- 2 tablespoons butter
- Salt and black pepper to taste
- Optional garnish: chopped fresh parsley or grated Parmesan cheese
Instructions
- 1. Preheat your oven to 400°F (200°C).
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Use a slotted spoon to carefully lift each poached egg out of the water, allowing excess water to drain.
- 6. 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.
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