Poached Egg, Asparagus, and Bacon Vinaigrette
Chef Trevor Bird likes to think outside the box! This recipe is not only delicious but offers such a refreshing way to serve poached eggs. We bet you will ask for more.
- Serves:
- 4
- Prep Time:
- 10 min
- Cook Time:
- 20 min
Ingredients
Nutrition Facts
- Calories
- 347
- Fat
- 30 g
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Carbohydrate
- 10 g
- Fibre
- 2 g
- Sugars
- 7 g
- Protein
- 11 g
- Sodium
- 283 mg
Poached Egg & Asparagus
- 16 cups ( 4 L ) boiling water
- 4 eggs, cracked into a bowl
- 1 bunch asparagus
- 2 tbsp ( 30 mL ) olive oil
- Large pinch salt
Bacon Vinaigrette
- ½ cup ( 125 mL ) olive oil
- ½ cup ( 125 mL ) grape seed oil
- ⅓ cup ( 75 mL ) maple syrup
- ⅓ cup ( 75 mL ) sherry vinegar
- 1 tbsp ( 15 mL ) grainy Dijon
- Large pinch of salt
- Pinch of pepper
- ½ cup ( 125 mL ) bacon rendered and crispy
- Parmesan cheese, as desired
Instructions
-
Stir boiling water and turn off heat. Gently drop eggs in water and let sit for 3-5 minutes until whites are set. Remove with a slotted spoon and place on a paper towel to dry.
-
Turn a grill or broiler on high heat; toss asparagus with oil and season with salt. Cook on grill or under the broiler for 2-3 minutes. Remove and set aside.
-
For the bacon vinaigrette whisk together olive oil, grape seed oil, maple syrup, sherry vinegar, Dijon, salt and pepper. Add crispy bacon at the end.
-
Place grilled asparagus down, place poached egg on top, and spoon over vinaigrette. Finish with fresh parmesan cheese.