Asparagus, Bacon and Egg Bruschetta
7,2 / 10
ready in 1 hr 5 min.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
Whisk the chopped watercress with the oil and a little salt and ground black pepper. Lay the asparagus on a large piece of aluminium foil and drizzle the oil over. Seal well and bake in the oven for approx. 20 minutes.
For the poached eggs, break the eggs one at a time into a small bowl or cup. Pour the vinegar into 1 l of just boiling water. Slide each egg carefully into the water and use a spoon to mould it into a round shape. Ideally, the egg yolk should be completely enclosed in egg white. Poach for around 4 minutes.
Fry the bacon in a frying pan until crisp. Toast the bread in the oven for approx. 5 minutes until crisp, then rub with the cut face of the garlic.
Arrange the asparagus on top of the bread and top each serving with one egg and one slice of bacon. Crumble over a little chilli and serve garnished with the shaved asparagus and the rest of the watercress.