Recipes

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

  • Poached Egg & Asparagus

    • 16 cups boiling water
    • 4 eggs, cracked into a bowl
    • 1 bunch asparagus
    • 2 tbsp 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 grainy Dijon
    • Large pinch of salt
    • Pinch of pepper
    • ½ cup (125 mL) bacon rendered and crispy
    • Parmesan cheese, as desired

Instructions

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Place grilled asparagus down, place poached egg on top, and spoon over vinaigrette. Finish with fresh parmesan cheese. 

Nutrition Facts

Per serving
Calories347
Fat30 g
Saturated Fat5 g
Trans Fat0 g
Carbohydrate347 g
Fibre2 g
Sugars7 g
Protein11 g
Sodium283 mg