Description
Warm asparagus, crispy bacon, and a soft egg make this a perfect brunch or light lunch. A tangy mustard vinaigrette ties it all together.
Ingredients
Units
Scale
- 6 rashers smoked streaky bacon
- 3 duck eggs (or 5 large hen’s eggs)
- 1 lbs (500 g) asparagus
- 2 oz (50 g) hazelnuts
- 3 tbsp hazelnut oil
- 2 tbsp rapeseed oil
- 1 tbsp cider vinegar
- 2 tsp smooth French mustard
Instructions
- Heat grill to High (538°C) and cook the bacon for 5 minutes until crisp, then snip with scissors into pieces. Set aside.
- Cook the eggs in boiling water for 8 minutes (5 minutes for hen’s eggs), drain and plunge into ice water to cool.
- Make the dressing: Whisk all ingredients together with seasoning.
- Prepare the asparagus by snapping off the base of each spear.
- Just before serving, put the nuts and bacon into a warm oven. Halve the eggs and season.
- Bring a pan of salted water to the boil; cook the asparagus for about 5 minutes, until just tender.
- Drain the asparagus, then divide between plates.
- Add egg halves, sprinkle with nuts and bacon, then drizzle with dressing in a zigzag pattern.
Notes
- For perfectly cooked asparagus, avoid overcooking; it should be tender-crisp.
- If you don’t have hazelnuts, substitute with walnuts or pecans.
- Leftovers can be stored separately (asparagus, bacon, eggs) in airtight containers for up to 2 days and reassembled before serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Brunch
- Method: Grilling
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 15
- Fiber: 5
- Protein: 20
- Cholesterol: 200