Tuesday, June 29, 2010

Bacon and Leek with Poached Eggs

3 bacon, diced
1 small leek, ends removed and sliced
3 asparagus stalks
2 eggs
1tbs oil
Salt and pepper


Poach eggs and cook to reach desired texture.

Meanwhile, place oil and bacon in a frying pan on medium heat and cook until bacon has started to crisp. Add leek and asparagus and stir continuously for a few minutes until leek is tender.

Remove eggs from pan, place on a serving plate. Place bacon and leek mixture along side the eggs.

Serve straight away.

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