Spoil dad on Sunday with this deliciously healthy version of a bacon and egg breakfast.
- Combine the ricotta, parsley, chives and lemon rind in a bowl. Set aside.
- Heat a non-stick frying pan over medium-high heat. Cook bacon for 2 minutes each side or until golden brown. Transfer to a plate. Keep warm.
- Reduce heat to medium. Add oil, asparagus and garlic. Cook, covered, shaking the pan occasionally, for 5 minutes or until asparagus is tender. Set aside. Keep warm.
- Meanwhile, fill a deep frying pan with 3cm water. Bring to a simmer over medium-low heat. Gently crack in eggs. Poach for 4 minutes or until white is just set and yolk runny.
- Spread toast with ricotta mixture and top with a poached egg. Season with pepper. Serve with bacon and asparagus mixture.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set