Poached eggs with bacon, asparagus & herbed ricotta

Cooking Eggs Poached eggs with bacon, asparagus & herbed ricotta

Spoil dad on Sunday with this deliciously healthy version of a bacon and egg breakfast.

Lables: Fish free Peanut free Shellfish free Tree nut free
  1. Combine the ricotta, parsley, chives and lemon rind in a bowl. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Spread toast with ricotta mixture and top with a poached egg. Season with pepper. Serve with bacon and asparagus mixture.

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150g fresh low-fat ricotta
1 tbsp chopped fresh continental parsley
1 tbsp chopped fresh chives
1 tsp finely grated lemon rind
4 rashers short-cut bacon, fat trimmed
1 tsp olive oil
2 bunches asparagus
2 garlic cloves, thinly sliced
4 eggs
4 thin slices multigrain bread, toasted

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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