Ingredients
8 fresh asparagus spears
8 -10 slices of streaky bacon
2 eggs
Thick cut crusty whole meal bread
Salt and Pepper
Method
Begin by washing and trimming the asparagus spears. Wrap one strip bacon around each asparagus spear, leaving tip and end exposed. Lightly grease a baking tray and arrange the wrapped asparagus in a row. Bake in a preheated 200˚C / 400˚F for 20 to 25 minutes, or until bacon is cooked.
Crack 1 egg into a bowl (this makes it easier to slide into the pan.) Bring a pan of water filled at least 5cm deep to a simmer and add a drop of vinegar. Don't add any salt as this may cause the egg white to break up.
Stir the water to create a gentle whirlpool and slowly tip in the egg. The whirlpool with help the egg white wrap around the yolk.
Cook for 3-4 minutes or until the white is set.
Lift the egg out with a slotted spoon and drain it on kitchen paper. The repeat with the second egg.
Grill the slices of whole meal bread, spread with butter and assemble the stack. Season with salt and pepper and serve.
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