Asparagus with poached egg, bacon and anchovy sauce
( SERVES 4 )

Asparagus with poached egg, bacon and anchovy sauce
Amanda Laird

Viva 8/10/2009

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Sauce

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4 Anchovy fillets
1 clove Garlic
2 tsp Cider vinegar
2 tsp Olive oil
1 squeeze Lemon juice
1 to taste Salt & freshly ground pepper

Ingredients

4 Free-range eggs
1 tsp Vinegar
4 Bacon rashers
24 Asparagus spears, (6 per person)

Directions

  1. To make the sauce; chop the anchovy and garlic then put in a mortar and pestle with the vinegar and olive oil. Combine to make a sauce then add the juice and seasoning to taste.
  2. Bring a saucepan of water to a simmer, add the vinegar then break each egg into the water. Creating a whirlpool effect with a spoon can help the egg whites to form a neat oval. Very fresh eggs are also important. Gently poach for 4 minutes then remove with a slotted spoon.
  3. While poaching the eggs, grill the bacon rashers until crispy. Pan fry the trimmed asparagus spears with a little olive oil and seasoning in a covered pan for 5 minutes or until tender.
  4. Serve the asparagus topped with bacon, the poached egg and a spoonful of anchovy sauce.

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