Asparagus Toast with Poached Eggs

Name: Asparagus Toast with Poached Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European
Ingredients: 1 Bunch Asparagus, trimmed & halved (125g); 1 tsp. Olive Oil, for coating; Salt & Pepper,to taste; Zest of a Lemon; 4 Eggs; 4 Slices Bread; 30g Diced shallot (or sub red onion); 3tbsp. olive oil; 75g Cooked Bacon, crumbled; 1tsp. Wholegrain Mustard; Splash Red Wine Vinegar; Hot Sauce

5 steps

Prep:10minCook:15min

Serving 4 220cal |12g Proteins |12g Fats |16g Carbs

Updated at: Fri, 05 Apr 2024 19:20:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories332.5 kcal (17%)

Total Fat25.4 g (36%)

Carbs18 g (7%)

Sugars3.6 g (4%)

Protein9.1 g (18%)

Sodium714.8 mg (36%)

Fiber1.8 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

125gAsparagus

1 tspOlive Oil

For the bacon vinaigrette

30gshallot

Diced, or sub red onion

3 Tbspolive oil

75gBacon

Cooked, crumbled

1 tspMustard

red wine vinegar

To serve

hot sauce

Instructions

Step 1

Preheat the oven to 200°C,

Step 2

Place the asparagus on a baking sheet and toss with olive oil, salt, pepper and lemon zest. Roast for 12-15 minutes in the hot oven.

Step 3

To make the vinaigrette, saute the shallot in olive oil until tender. Add the crumbled bacon, warm up for about 1 minute, then whisk in the mustard and red wine vinegar.

Step 4

While the asparagus is roasting, poach the eggs and toast the bread.

Step 5

When the asparagus is tender, assemble the toasts. Divide the asparagus equaly between each slice of toast, top with a poached egg, drizzle with the vinaigrette and garnish with a little extra lemon zest and a dash of hot sauce