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Poached eggs on toasted brioche with bacon-wrapped asparagus  Poached eggs on toasted brioche with bacon-wrapped asparagus 

Poached eggs on toasted brioche with bacon-wrapped asparagus 

Ingredients 

  • 4-6 asparagus spears per person
  • 2-3 bacon strips, ½ a slice per asparagus
  • 2 eggs per person
  • 1 slice of good quality brioche
  • Salt and pepper for seasoning
  • 1 tablespoon of white vinegar for egg poaching

Directions

  1. Heat the pan to low-medium and add a touch of olive oil to stop the bacon from sticking.
  2. Gently place the bacon-wrapped asparagus spears in a wide non-stick pan or skillet.
  3. If the spears are short, you can probably fit a good batch in the pan.
  4. Fry gently until one side of bacon is brown and crisp.
  5. Using tongs, turn them over carefully to brown the other side.
  6. While the bacon is frying, crack the eggs into a small bowl or cup, two at a time.
  7. Poach the eggs by bringing the pan of water and the vinegar to a gentle boil before lowering the heat to barely a simmer. The vinegar helps to set the whites quickly.
  8. Stir the water very carefully, and then lower the eggs, two at a time, directly into the centre of the swirl.
  9. Poach eggs for 2.5-3 minutes, before removing them with a slotted spoon. Cut off any frilly bits of egg white and place the eggs gently on top of the brioche.
  10. When the bacon is cooked, turn off the heat and remove them carefully from the pan with the tongs and place next to the brioche and eggs.
  11. Season and serve.




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