Bacon Wrapped Asparagus
Baked bacon wrapped asparagus topped with a poached egg makes a great brunch or any-time meal. Extremely easy to make, healthy and yummy. I served it with feta-topped sliced tomatoes, but it would be awesome with any fresh veggies or fruit.
Baked bacon wrapped asparagus topped with a poached egg makes a great brunch or any-time meal. Extremely easy to make, healthy and yummy. I served it with feta-topped sliced tomatoes, but it would be awesome with any fresh veggies or fruit.
- Carbohydrate 11.60821 g
- Cholesterol 198.82 mg
- Fat 32.8650600014473 g
- Fiber 4.88649992370606 g
- Protein 14.36135 g
- Saturated Fat 10.1903000001999 g
- Serving Size 1 1 Serving (189g)
- Sodium 526.671500000029 mg
- Sugar 6.72171007629394 g
- Trans Fat 3.54675500003919 g
- Calories 388 calories
Step-by-step
- Coat cooking tray with olive oil or cooking spray
- Clean asparagus and trim bases off by about 1/2 - 1 inch
- Wrap slice of bacon around center of asparagus (tuck ends of bacon under asparagus)
- Bake 20-30 minutes -- you will want bacon done, but not over cook the asparagus
- During last few minutes of above baking, poach egg
- Place bacon wrapped asparagus on plate
- Top with poached egg
- Salt and pepper to taste
Balancing Two Cooking Speeds
Standard breakfast plates often feature bacon frying loose beside scrambled eggs, but bundling vegetables inside cured pork requires a different approach entirely. Asparagus spears demand careful heat exposure to avoid turning mushy while raw pork needs sufficient time to render its fat. Achieving crisp pork without destroying the tender core of the green spears relies entirely on wrapping technique and oven temperature management.
Managing Moisture and Heat
Setting the oven to 400 degrees Fahrenheit provides enough thermal energy to render pork fat quickly while lightly roasting the vegetable wrapper. Trimming the woody ends by at least one-half inch ensures the spears cook evenly alongside the meat. Thinly sliced bacon works best here because thick-cut varieties take far too long to crisp, leaving the underlying green stalks overcooked and gray.
The Poached Egg Finish
Dropping an egg into simmering water during the final three minutes of roasting coordinates the elements for simultaneous plating. Fresh eggs with firm albumen maintain their shape better in gently bubbling water acidified with a splash of vinegar. Piercing the warm yolk allows it to act as a rich sauce over the savory pork and roasted stalks.
