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.
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Recipe taken from the SORTED Food recipe collection.