Poached Eggs with Bacon-Wrapped Asparagus
Eggs and asparagus are a classic combination that shines the brightest in spring, when tender asparagus spears are at their peak. If you can find chervil (or are lucky enough to grow it in your garden), feel free to substitute it for the fresh chives.
- 1 bunch asparagus, ends trimmed and thick stalks peeled with a vegetable peeler
- 1 Tbs. olive oil
- 4 bacon slices
- 4 eggs
- 4 slices country bread, toasted
- Kosher salt and freshly ground pepper
- Parmesan cheese for shaving
- Snipped fresh chives for garnish
Preheat an oven to 450°F (230°C).
In a large bowl, toss the asparagus with the olive oil to coat. Divide the asparagus into 4 bundles of the same size. Working with one bundle at a time, wrap a bacon slice tightly around the spears and secure it with a toothpick.
Place the asparagus bundles on a baking sheet and roast until the bacon is browned and the asparagus is crisp-tender, 6 to 8 minutes.
While the asparagus is roasting, poach the eggs. Fill an egg-poaching pan with 1/2 inch (12 mm) of water, set over medium heat and bring to a simmer. Lightly oil the poaching cups and warm the cups in the pan.
Crack an egg into each of the 4 egg-poaching cups, cover the pan and cook to the desired doneness, 2 to 4 minutes.
Put the bread slices on individual plates. Place a poached egg on top of each slice and season with salt and pepper. Arrange the asparagus bundles alongside. Shave 3 or 4 thin slices of Parmesan on top of each serving, garnish with chives and serve immediately. Serves 4.
Williams-Sonoma Test Kitchen