Asparagus is at its best from mid-April to mid-June. Enjoy it as part of this classic brunch with freshly baked bread and crispy bacon.
Serves 2.Products used:
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
MasterClass Non-Stick 35cm x 25cm Baking Tray
MasterClass Soft Grip Nylon Slotted Spoon
MasterClass Ceramic Non-Stick Induction Ready 20cm Saucepan
MasterClass Salt or Pepper Mill (17cm) - Blue Ombré
Ingredients:
8 asparagus spears
8 -10 slices of streaky bacon
2 free range eggs
Thick cut crusty sourdough bread
Salt and pepper to season
Method:
Pre-heat oven to 200˚C.
Wash and trim the asparagus spears. Wrap one strip of bacon around each asparagus spear, leaving the tip and end exposed.
Lightly grease a baking tray and arrange the wrapped asparagus in a row. Bake in a pre-heated oven for 20 to 25 minutes, or until bacon is cooked.
Poach the eggs in a pan of simmering water with a drop of vinegar. Cook for 3-4 minutes or until the white is set.
Lift the eggs out with a slotted spoon and drain.
Grill the slices of bread, spread with butter and assemble the stack. Season with salt and pepper and serve.
