Welcome to our culinary journey where simplicity meets sophistication! Today, we’re diving into the realm of gourmet breakfasts with a recipe that will elevate your morning routine: Asparagus Toast with Poached Eggs.
Picture this: vibrant green asparagus, perfectly roasted and nestled atop a slice of hearty gluten-free bread, crowned with a delicately poached egg and adorned with a savory bacon vinaigrette.
This dish is a celebration of flavors and textures, marrying the earthiness of asparagus with the richness of poached eggs and the tangy kick of bacon vinaigrette. It’s a symphony of taste that will awaken your palate and leave you craving more.
Despite its gourmet appeal, this recipe is surprisingly simple to prepare. With just a handful of ingredients and a few easy steps, you’ll have a restaurant-worthy breakfast on your plate in no time.
So grab your apron and preheat your oven, because we’re about to embark on a culinary adventure that will revolutionize your morning routine. Get ready to indulge in the luxurious goodness of Asparagus Toast with Poached Eggs – your taste buds will thank you!
Recipe
Serves 4
1 bunch asparagus, trimmed & halved
1 tsp. olive oil, for coating
salt & pepper, to taste
zest of a lemon
4 eggs
4 slices gluten-free bread (We like Base Culture Keto Bread)
For the bacon vinaigrette:
1 oz. diced shallot (or sub red onion)
3 tbsp. olive oil
2.5 oz. cooked bacon, crumbled
1 tsp. wholegrain mustard
splash of red wine vinegar
To serve:
hot sauce
How to Prepare
Preheat the oven to 400°F.
Place the asparagus on a baking sheet and toss with olive oil, salt,
pepper and lemon zest. Roast for 12-15 minutes in the hot oven.
To make the vinaigrette, sauté the shallot in olive oil until tender.
Add the crumbled bacon, warm up for about 1 minute, then whisk in
the mustard and red wine vinegar.
While the asparagus is roasting, poach the eggs and toast the
bread.
When the asparagus is tender, assemble the toasts. Divide the
asparagus equally between each slice of toast, top with a poached
egg, drizzle with the vinaigrette and garnish with a little extra lemon
zest and a dash of hot sauce.
