Smoked bacon with asparagus and poached egg on toast recipe

  • Serves 4
  • 10 mins
  • 199 calories / serving
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Start your day the right way with a hearty breakfast of good old smoky bacon topped with roasted asparagus and a perfect poached egg, all on fresh toasted bread.

Bring a large pan of water to the boil, and then lower to a simmer.

Toss the asparagus in a little oil and the lemon zest, until coated. Season. Heat a griddle pan until hot and cook the asparagus, turning occasionally, until softened and slightly charred. Remove from the griddle and set aside.

Drizzle a little oil over the bread and toast in the griddle pan, on both sides, until lightly golden. Remove from the griddle and set aside.

Heat the remaining oil in a frying pan and cook the bacon until crisp. Drain on kitchen paper.

Meanwhile, poach the eggs in the simmering water for 2-3 minutes (for a soft yolk) or 4-5 minutes (for a firm yolk).

To serve, divide the toasted bread between four serving plates and top with the asparagus, poached egg and bacon.

See more Bacon recipes

Recipe taken from the SORTED Food recipe collection. 

  • Ingredients

  • 16 asparagus spears, trimmed and washed
  • olive oil
  • 1 lemon, zested
  • 1/2 ciabatta loaf
  • 6 rashers bacon, diced
  • 4 eggs
  • Energy 830kj 199kcal 10%
  • Fat 13g 19%
  • Saturates 4g 22%
  • Sugars 2g 2%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 2.6g Protein 16.4g Fibre 2.2g


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