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: Recipe and photos by For the Love of Cooking.net
- 1 thick slice of Roasted Garlic French Bread (or your favorite bread)
- 2 slices of bacon (I used precooked)
- 2 thick slices of tomatoes
- 3-4 asparagus spears, ends removed
- Drizzle of olive oil
- Sea salt and freshly cracked pepper, to taste
Place 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.
Click here for a printable version of this recipe – For the Love of Cooking.net