Poached eggs with bacon, asparagus & herbed ricotta

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

Recipe «Poached eggs with bacon, asparagus & herbed ricotta» presented in category Recipes / Eggs, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.