Tuesday, June 29, 2010
Bacon and Leek with Poached Eggs
3 bacon, diced
1 small leek, ends removed and sliced
3 asparagus stalks
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.