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Poached Eggs on Roasted Garlic French Bread with Bacon, Asparagus, and Tomatoes

Poached Eggs on Roasted Garlic French Bread with Bacon, Asparagus, and Tomatoes

Do you like eggs? Asparagus? Tomatoes? Bacon? If so then… You. Must. Make. This. Recipe!!

My son had a play date after school so I had time to make a special lunch just for me. I roasted the bread, asparagus, tomatoes, and bacon in the oven. I layered the bread with the bacon, asparagus, and tomatoes then served a poached egg on top. It was truly mouth-watering and I enjoyed every single bite. I actually loved it so much I made it for lunch the following day too. This is by far my very favorite egg dish and I have a feeling I will be making it again very soon. I highly recommend this recipe for breakfast, lunch, or dinner!

Poached Eggs on Roasted Garlic French Bread with Bacon, Asparagus, and Tomatoes:

Ingredients:

  • 1 thick slice of Roasted Garlic French Bread (or your favorite bread)
  • 2 slices of bacon (I used pre-cooked)
  • 2 thick slices of tomatoes
  • 3-4 asparagus spears, ends removed
  • Drizzle of olive oil
  • Sea salt and freshly cracked pepper, to taste

Poached Eggs on Roasted Garlic French Bread with Bacon, Asparagus, and Tomatoes

How to Make Poached Eggs on Roasted Garlic French Bread with Bacon, Asparagus, and Tomatoes

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat (or tin foil) for easier cleanup and coat it with cooking spray.
Place the bread on the baking sheet along with the 2 slices of tomatoes, two slices of bacon, and the asparagus spears. Drizzle the tomatoes and asparagus with olive oil then season with sea salt and freshly cracked pepper.

Poached Eggs on Roasted Garlic French Bread with Bacon, Asparagus, and TomatoesPlace in the oven for 5 minutes then remove the bacon, if it’s cooked, and place on a paper towel. Flip the bread over and cook for an additional 4-5 minutes, or until the bread is toasted and the tomatoes and asparagus are softened and warmed through.

Add water to a pan, filling it two-thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 6-8 minutes or until the whites are firm but the yolk is soft.

Layer the bread with bacon, asparagus, and tomatoes. Place the poached egg on top of the tomatoes then season with sea salt and freshly cracked pepper, to taste. Serve immediately and enjoy!

Poached Eggs on Roasted Garlic French Bread with Bacon, Asparagus, and Tomatoes

 

Click here for a printable version of this recipe – For the Love of Cooking.net

 

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45 Comments

  1. Love all of these ingredients…this looks really good. I especially love asparagus with eggs…great combo!

  2. I've never poached an egg like that before. I do the free floating method and am more comfortable with that. I tried those poach pods once and didn't care for them.

    Spectacular lunch, Pam.

  3. That last photo with the running poached egg (my favourite, BTW) and the fruit on the side to all that heaven…. DIVINE!

  4. Your photos are so artistic it's a true treat for the eyes. I will be making this, even if it dosen't turn out as pretty as yours.
    Thanks.
    Dianne

  5. this looks so good! I just bought some egg rings after a few failures with poached eggs! This sounds like a great sunday morning breakfast!

  6. What a great lunch you made for yourself. I love those times when you get to make something very special, just for you!!

  7. I'm so glad I saw this this morning! We just had it for breakfast and it was delicious! I just barely did a post on my meal blog about 3 of your recipes – I guess I'll just make it a For the Love of Cooking WEEK! LOVE THIS BLOG! Thanks so much!

  8. Cooking it all together makes an easy job of the preparation. What a mouthwatering lunch, and your egg is cooked perfectly.

  9. You are my new bst friend
    I have made some of your recipes and they were fabulous
    thank you
    and this one sounds heavenly
    and healthy
    Bless you and your talent

  10. what a great food combination! i am still rather intimidated about poaching eggs… seen "julie and julia" and feel as though i would react the same way.
    thanks for sharing- perhaps i can get brave and try this! it looks like something i'd order in a haute and eclectic restaurant 😀

  11. Wow, what a splendid lunch to treat yourself to! This is just lovely, Pam, and I really like all of the different but complimentary flavors you used. Great job on this! Isn't it great knowing how to cook, so that you can just "whip up" something like this on the fly? 😉

  12. This looks awesome and I bet it tastes even better. I love poached eggs, but I’m not so sure about the asparagus. But given the fact that I love all the other ingredients, I guess I’m going to give this recipe a try. Thanks for sharing it.

  13. I just found your blog and I think I may love you. For dinner last night we had broccoli cheese soup. It is my husband's favorite in the can, but I don't like all the STUFF that comes with the canned version. For breakfast this morning, quiche with the potato crust. For dinner – Korean Pork Loin!

    YOU ROCK!

    I will mention your 'blog on mine soon! (Not that it

  14. OMG, that looks wicked good!! No one in my family likes asparagus, so I never have any around…but I might have to find some for this meal!