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Poached eggs with bacon, asparagus & herbed ricotta
Poached eggs with bacon, asparagus & herbed ricotta
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Treat Dad to a tasty, nutritious bacon and egg breakfast this Sunday!
Ingredients:
  • 150g fresh low-fat ricotta
  • 20.00 ml chopped fresh continental parsley
  • 20.00 ml chopped fresh chives
  • 1 tsp finely grated lemon rind
  • 4 rashers short-cut bacon, fat trimmed
  • 4.60 gm olive oil
  • 2 bunches asparagus
  • 2 garlic cloves, thinly sliced
  • 4 eggs
  • 4 thin slices multigrain bread, toasted
Instructions:
  • Mix together the ricotta, parsley, chives, and lemon zest in a bowl. Let it sit for a moment.
  • Preheat a non-stick pan over medium-high heat. Sear bacon for 2 minutes on each side until crispy and golden. Place on a plate and cover to keep warm.
  • Lower the heat to medium. Add oil, asparagus, and garlic to the pan. Cover and cook, shaking occasionally, for 5 minutes or until asparagus is tender. Set aside and keep warm.
  • Fill a deep frying pan with a 3cm depth of water and bring to a gentle simmer over medium-low heat. Carefully crack the eggs into the water and poach for 4 minutes, or until the whites are just set and the yolks are still runny.
  • Spread a delectable ricotta mixture over warm toast, delicately place a perfectly poached egg on top, sprinkle with a hint of freshly cracked pepper, and present alongside a savory bacon and asparagus medley.

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