| Poached Egg & Asparagus | |
|---|---|
| 16 cups (4L) | boiling water |
| 4 | eggs, cracked into a bowl |
| 1 | bunch asparagus |
| 2 tbsp (30 mL) | olive oil |
| Large pinch | salt |
| Bacon Vinaigrette | |
|---|---|
| 1/2 cup (125 mL) | olive oil |
| 1/2 cup (125 mL) | grape seed oil |
| 1/3 cup (75 mL) | maple syrup |
| 1/3 cup (75 mL) | sherry vinegar |
| 1 tbsp (15 mL) | grainy Dijon |
| Large pinch | salt |
| Pinch | pepper |
| 1/2 cup (125 mL) | bacon rendered and crispy |
| Parmesan cheese, as desired |
| # Eggs Required | Small | Medium | Extra Large |
|---|---|---|---|
| 1 egg | 2 | 1 | 1 |
| 2 eggs | 3 | 2 | 2 |
| 3 eggs | 4 | 4 | 3 |
| 4 eggs | 6 | 5 | 3 |
| 5 eggs | 7 | 6 | 4 |
| 6 eggs | 8 | 7 | 5 |
Step 1
Stir boiling water and turn off heat. Gently drop eggs in water and let sit for 3-5 minutes until whites are set. Remove with a slotted spoon and place on a paper towel to dry.
Step 2
Turn a grill or broiler on high heat; toss asparagus with oil and season with salt. Cook on grill or under the broiler for 2-3 minutes. Remove and set aside.
Step 3
For the bacon vinaigrette whisk together olive oil, grape seed oil, maple syrup, sherry vinegar, Dijon, salt and pepper. Add crispy bacon at the end.
Step 4
Place grilled asparagus down, place poached egg on top, and spoon over vinaigrette. Finish with fresh parmesan cheese.
| Calories: | 347 |
| Fat: | 30 g |
| Saturated Fat: | 5 g |
| Trans Fat: | -- |
| Sodium: | 283 mg |
| Sugars: | 7 g |
| Protein: | 11 g |
| Fibre: | 2 g |
| Carbohydrate: | 10 g |