Poached Eggs on Roasted Garlic French Bread with Bacon, Asparagus, and Tomatoes
Servings 1
Equipment
- Baking Sheet
- Small Saucepan
- Poaching Cup
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
- 5 asparagus spears ends removed
- Drizzle of olive oil
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat mat for easier cleanup, then 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.
- Place in the oven for 5 minutes, then remove the bacon–if it's cooked-and place the slices on a paper towel.
- Flip the bread over and cook for an additional 4 to 5 minutes, or until the bread is toasted and the tomatoes and asparagus are softened and warmed through.
- Add water to a small saucepan, filling it two-thirds full; bring to a boil. Reduce heat to a simmer.
- Coat a poaching cup (or custard cup) with cooking spray, then place it 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.
- To serve, 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!