Asparagus Toast with Poached Eggs

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

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