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Poached Egg and Asparagus Bruschetta

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  • Prep 10 min
  • Total 25 min
  • Servings 2
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Runny yolks govern my soul.
by: Bev Cooks
Updated Aug 25, 2014
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  • 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 teaspoon white vinegar


  • 1
    Fry the pancetta in a small skillet over medium heat, until crispy. Set aside to drain.
  • 2
    Bring 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
    Bring 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
    Drizzle 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
    Garnish with parmesan shavings, if desired. Serve immediately.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • If I had any say in this life, I would snorkel through 45 ponds of runny yolks every day. Every HOUR.

    And if I had any vote in this existence, I'd climb to the top of 126 bright green blanched asparagus spears and giddily munch on every last inch.

    And if I had any wish in this system, I'd lightly crisp 526 slices of gorgeous pancetta, make a robe out of it, wrap myself up in it and lick it for days.

    And if I had any request in this journey, I'd toast up 9 billion slices of crusty French bread, drizzle them with olive oil, set up a cot and camp out on it for the rest of my life.

    So basically what I'm saying is that this poached egg and asparagus bruschetta is kind of awesome.

    Grab a couple of eggs, some French bread, a few asparagus spears, some pancetta, salt and pepper. Oh! And white vinegar, which isn't pictured becauuuuuse I have no excuse.

    Get your pancetta crisped up all nicely.

    Then boil your 'sparagus for about two minutes. Then plunge them into an ice bath, stopping the cooking. You diddly done blanched! Remove them from the water and pat dry.

    Now, bring a pot of water to a liiiight boil. Nothing too hardcore. Add a little bit of vinegar to the water and start stirring it, creating a vortex. I really enjoy the word vortex, you guys.

    Then you'll crack an egg into a little bowl, and slowly tip it into the VORTEX.

    Keep lightly stirring, and about two minutes later use a slotted spoon to get your poached egg!

    Then you'll just layer the pancetta on the toasted bread, followed by the cooled asparagus spears, and the carefully placed egg on top. Give it a little salt and pepper, maybe a few Parmesan shavings? Oh yes.

    Now take your fork and lightly puncture the egg and watch all that beautiful gold just spill out. Ugh. So insanely good.

    And then you just shove into your pie hole like a good girl. Or boy.

    Get poached!

    More Bruschetta Recipes

    Caramelized-Onion Bruschetta Recipe
    Hummus Bruschetta Recipe
    Chicken Bruschetta Recipe

    It took Bev yeaaaaaars to learn how to correctly poach an egg, so don't jump off a cliff if you can't get it right the first time. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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