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Bacon wrapped asparagus with oozing poached eggs


  • 8 rashes of smoked streaky bacon 
  • 2 large free range eggs 
  • 2 slices of sourdough bread
  • 1x pack asparagus spears 
  • Soft Cheese 
  • Salt & Pepper
  • Olive oil


  1. Place a griddle pan onto warm drizzle with a little oil.

  2. Wrap each asparagus spear in a rashes of streaky bacon. Place the spears in the pan on a medium heat and cook for 2-3 minutes turning frequently.

  3. Prepare a pan to poach the eggs. Add in minimum 2.5cm freshly boiled water to a pan and leave on a gentle heat. Crack each egg into a small bowl/ramekin and slide one at a time into the hot water and set the timer for 2minutes. When the timer is up remove the pan from the heat set the times for a further 10mins. During this time please baste the top of the eggs with the hot water. When time is up Lift each egg out and drain and place on kitchen paper to absorb any excess water.

  4. Meanwhile toast the sourdough and pop a thin spread of soft cheese on top.

  5. Place a piece of sourdough toast on each plate, top with 4 bacon wrapped asparagus spears, place a hot poached egg on the too and season according to taste.