I recently made a pizza with asparagus and goat’s cheese and fortunately had a decent amount of asparagus left over to enjoy for brunch the next day. I decided that I would use streaky bacon in lieu of prosciutto in this classic dish in combination with roasted asparagus and a poached egg. It is such a simple meal that it almost doesn’t require instructions, but just to be sure everybody is on the same page:
Cook the streaky bacon to your desired crispiness-level and drain on kitchen roll.
Drizzle olive oil over the asparagus, season and place into a fairly hot oven until it is cooked, but not burnt. This should only take about 7-10 minutes.
Before placing the asparagus in the oven, heat a saucepan with two or three inches of water to a boil and reduce the heat to barely a simmer. Crack two room temperature eggs into shallow dishes, being careful not to break the yolks. After the asparagus has been in the oven for 3 or 4 minutes, add 1/3 cup of vinegar to the simmering water (this helps the egg whites to stay with the yolk). Very gently add the eggs to the simmering water and allow to softly simmer for 2-3 minutes. Carefully remove the eggs one at a time with a slotted spoon and allow to drain on kitchen roll.
Remove the asparagus from the oven, top with streaky bacon and a poached egg, finish with black pepper. Enjoy.