Poached Egg and Asparagus Bruschetta

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Poached Egg and Asparagus Bruschetta

BevCooksRecipe by BevCooks

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10 minutes

25 minutes

2 bruschettas

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    Ingredients

    • 2  eggs
    • 2 slices French bread, lightly toasted
    • 2 slices pancetta
    • 8 asparagus spears, ends trimmed
    • 1 pinch coarse salt
    • 1 pinch freshly ground pepper
    • 2 tsp white vinegar

    Directions

    1. 1Fry the pancetta in a small skillet over medium heat, until crispy. Set aside to drain.
    2. 2Bring a pot of water to a light boil. Add the asparagus and cook for 2 minutes, until bright green. Transfer spears to an ice bath, stopping the cooking. Remove from cold water and pat dry.
    3. 3Bring the pot of water back to a light boil. Add 1 tsp vinegar and stir the water in a circle, creating a vortex. Crack the egg into a small bowl, then pour the egg into the center of the vortex. Keep lightly stirring the water as the egg poaches. At the two-minute mark, use a slotted spoon and remove the egg from the water. Repeat with the remaining tsp vinegar and egg.
    4. 4Drizzle a little bit of oil over each slice of toasted bread. Then layer with pancetta and blanched asparagus spears. Carefully place the poached egg on top. Season lightly with salt and pepper.
    5. 5Garnish with parmesan shavings, if desired. Serve immediately.

    Categories: Breakfast, Eggs & Egg Substitutes, 30 Minutes Or Less, Comfort Foods

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