Category
Brunch
Setup time
Short
Difficulty
Medium
Cost
Intermediate
To enjoy
Meal for two
Nº of people
Ingredients
- 20 asparagus
- 8 bacon rashers
- 4 eggs
- 50g of parmesan cheese
- Fleur de sel, to taste
- Ground pepper, to taste
6 tbsp of Victor Guedes Extra Virgin Olive Oil Reserve
Method of preparation
1
Begin by dividing the asparagus into 4 bundles and wrapping two rashers of bacon around each.
2
Drizzle with half the olive oil and add salt and pepper to taste.
3
Bake in a preheated oven at 190ºC for 12 minutes.
4
Then, poach the eggs: pour bubbling water into a frying pan with a high rim, adding a few drops of vinegar. Put a tablespoon into the frying pan and break an egg into it. Let it cook for about 2 minutes. Then, remove the egg with the spoon, set aside, and repeat the same process for the remaining eggs.
5
Serve the asparagus by placing the eggs over the bacon and adding slivers of parmesan cheese, the remaining olive oil and salt and pepper to taste.
