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Poached Egg, Asparagus, and Bacon Vinaigrette

This recipe is not only delicious but offers such a refreshing way to serve poached eggs. We bet you will ask for more.


Poached Egg & Asparagus
16 cups (4L)boiling water
4eggs, cracked into a bowl
1bunch asparagus
2 tbsp (30 mL)olive oil
Large pinchsalt
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 pinchsalt
1/2 cup (125 mL)bacon rendered and crispy
Parmesan cheese, as desired

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# Eggs RequiredSmallMediumExtra Large
1 egg211
2 eggs322
3 eggs443
4 eggs653
5 eggs764
6 eggs875


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.

Nutrition Facts

Fat:30 g
Saturated Fat:5 g
Trans Fat:--
Sodium:283 mg
Sugars:7 g
Protein:11 g
Fibre:2 g
Carbohydrate:10 g
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