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
Print RecipeIngredients
Poached Egg & Asparagus
- 16 cups (4 L) boiling water
- 4 eggs, cracked into a bowl
- 1 bunch asparagus
- 2 tbsp (30 mL) 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 (15 mL) 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 | |
|---|---|
| Calories | 347 |
| Fat | 30 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Carbohydrate | 10 g |
| Fibre | 2 g |
| Sugars | 7 g |
| Protein | 11 g |
| Sodium | 283 mg |
