Bacon Wrapped Asparagus with Poached Egg
This sophisticated dish features the perfect balance of textures and flavors, with crunchy bacon wrapped around tender asparagus and topped with a rich, runny poached egg. Ideal for a weekend brunch, a light dinner, or a quick fix for unexpected guests.
Ingredients
- 8 slices of bacon
- 16 asparagus spears, trimmed
- 4 large eggs
- Salt and black pepper to taste
- 2 teaspoons of vinegar (for poaching eggs)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
- Tightly wrap each asparagus spear with half a slice of bacon, place them on the prepared tray, and season with salt and black pepper to taste.
- Bake the wrapped asparagus in the preheated oven for 15 to 20 minutes, or until the bacon is crispy and the asparagus is tender.
- While the asparagus is in the oven, bring a pot of water to a boil. Add vinegar to the boiling water.
- Crack each egg into a small bowl, then gently slide it into the boiling water. Cook the eggs for 2-3 minutes for a runny yolk or longer for a firmer yolk.
- Remove the eggs with a slotted spoon, allowing any excess water to drain off.
- Assemble the dish by placing four bacon wrapped asparagus on each plate. Top with a poached egg, then sprinkle with additional black pepper if desired. Enjoy your delicious Bacon Wrapped Asparagus with Poached Egg while everything is warm.