Poached eggs and asparagus wrapped in bacon with Béarnaise sauce

I love trying to think of different ways to serve food I might have often, to keep things interesting. As we’re currently in asparagus season, I thought this would be a perfect way to serve one’s usual eggs and bacon breakfast.

5-6 asparagus per diner
Thin cut streaky bacon rashers, 1 for each asparagus + 2 extra per diner
2 eggs per diner
Béarnaise sauce

Béarnaise sauce (serves 2)
2
tbsp finely chopped onion
5 freshly ground white peppers, or 3 shakes of ground white pepper
2 parsley stalks
2 tarragon stalks
2 tbsp white wine vinegar
2 tbsp water
100g butter
2 egg yolks
1-2 stalks of tarragon, leaves only, finely chopped

1. Put the onion, pepper, parsley, tarragon, vinegar and water in a pan. Let boil until the liquid has reduced to about half. Strain the liquid.

2. Melt the butter.

3. Put the egg yolks in a bowl, and drizzle over the strained liquid.

4. The eggs will need to be cooked in a bain marie (hot water bath). This is actually not as complicated as it sounds, please don’t let that deter you from making this sauce! You need a pot with water at the bottom, which will be heated to boiling. It’s important that the bottom of the bowl with the eggs doesn’t touch the hot water, as this could result to your sauce splitting. Start adding the melted butter to the eggs in drops at first, mixing/whisking as you go, then slowly drizzling the rest. You need to keep mixing the sauce until thickened.

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5. Add the finely chopped tarragon leaves.

Poached eggs

1 tbsp vinegar
couple of pinches of salt

All you need to poach eggs successfully are spacious enough pan, spoon for stirring boiling water, slotted spoon for removing the egg from the water, a bowl for the cooked eggs to let excess water drain out. I tend to break the egg into a cup, to have one ready to be cooked as soon as one comes out of the boiling water.

1. Put vinegar and salt in the pan, pour water and bring to boil. Stir in the centre with a spoon, and immediately pour egg into the eye in the center. This, together with the vinegar and salt will hold the egg together.

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2. Cook for 3 minutes, and remove from the water with a slotted spoon. I tend to put the egg in a bowl first, to drain excess water, before plating it, otherwise you’ll end up with a soggy plate of food!

Asparagus and bacon

1. Prepare the asparagus, by peeling the stalk half of them.

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2. Wrap the asparagus with the bacon, and place on a tray together with individual bacon rashers. Heat the grill, and grill the asparagus under medium heat for about 10 minutes, turning half way through.

Plate all ingredients for a tasty breakfast or brunch!

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Asparagus soup

Don’t you just love it when asparagus starts coming to season? Something I always make during that period is asparagus soup. You only need a few ingredients, and it’s pretty quick to make (unless you want to make your own chicken stock for it).

serves 2-3
500g asparagus
2 shallots
600 ml chicken stock
25g butter
olive oil, for drizzling over the portions

1. Trim the asparagus stalks, by peeling the lower half of them. Otherwise you’ll end up with woody strings in your soup, that are edible, but somewhat uncomfortable in the mouth. Rinse, and cut the tips off. Set the tips aside for later. Roughly chop the asparagus stalks and the shallots.

2. Melt the butter in a pan, and soften the shallots and asparagus, frying for 5 minutes at medium to high temperature. Reduce to low to medium temperature, and fry for another 5 minutes. Add the chicken stock, and simmer for 5 minutes.

3. Cool the mixture, then liquidise the soup until smooth. Place back in the pan, heat and season to taste.

4. Boil the asparagus tips separately for 2 minutes, and drain. Mix into the soup, saving a few to be put on top.

5. Drizzle with little olive oil.

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