Quick & Easy

Poached eggs with pancetta and asparagus

An light and exquisite breakfast with a smoky and delicious crunch of pancetta.
poached eggs with pancetta and asparagus



1.Preheat grill.
2.Cook pancetta under grill until crisp.
3.Meanwhile, boil, steam or microwave asparagus until just tender; drain.
4.Fill deep frying pan with 10cm water, add vinegar; bring to a boil. Crack one egg into a cup, pour egg carefully into boiling water; repeat with remaining eggs.
5.Lower heat to a gentle simmer; cook eggs, uncovered, about 4 minutes or until cooked as desired. Remove eggs, one at a time, using a slotted spoon; drain on an absorbent-paper-lined plate.
6.Divide asparagus spears among serving plates. Top with crumbled pancetta and poached eggs; drizzle with butter then top with cheese and freshly ground black pepper.

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