Asparagus, Bacon and Egg Brunch

Ok, I got the munchies, it’s Easter Holidays and I wanted to ‘play’ in the kitchen! Asparagus, Bacon and Egg Brunch is the result!!

Poaching eggs is something that some people back away from as it can easily become a bit of a mess, but I am going to show you just how easy it can be. A couple of tips will give you the perfect poached egg!

Firstly bring a medium sized pan of water to the boil, add approx 20ml white wine or cider vinegar and a teaspoon of salt, let it boil for a few minutes.  Now this is the clever bit, stir the water round the edges in a circular motion, creating almost a little whirlpool in the pan.  Quickly take an egg, tap it open and gently crack it into the centre of your whirlpool, then watch the magic, the circular motion of the water takes the whispy bits from the egg and wraps them back around the egg, giving the perfect shape.  The ‘sciencey’ bit is the vinegar helps the white of the egg coagulate. . . . amazing!

Leave the egg to cook in the water for approximately 2 minutes for a runny centre, or 3 minutes if you prefer your egg cooked through. Remove from water with a slotted spoon. I left the yolk runny, so it oozes over the bacon and asparagus, divine!

Egg on toast seemed a bit boring today, I wanted something that kicked more of a flavour punch, not to mention the ‘healthy’ word!  So here it is, a little lower in carbs, but with a ton of deliciousness.  Asparagus, Bacon and Egg brunch. . . enjoy! We certainly did.  Oh and Deanna gives it a big thumbs up!