Asparagus with eggs and bacon

Asparagus with eggs and bacon

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  • 4
  • Easy
  • Carb Conscious
  • 5 minutes
  • 10 minutes
  • Woolworths Sauvignon Blanc-Sémillon 2008 (Steenberg)


  • 400 g asparagus spears
  • 4 free-range eggs
  • 250 g wood-smoked, streaky bacon, chopped
  • 100 g butter, melted
  • Sea salt and freshly ground black pepper

Cooking Instructions

Blanch the asparagus spears in a saucepan of boiling water.

Place the eggs in a saucepan of cool water, then turn up the heat. When simmering, remove from the heat and leave to stand for 2 to 3 minutes for soft-boiled eggs. Rinse under cool water to stop the cooking process.

Fry the streaky bacon in a pan over a medium to high heat until crisp and golden.

Arrange the asparagus on a serving platter and drizzle with the melted butter and lemon juice, before topping with the streaky bacon.

Tear open the soft-boiled eggs and arrange around the blanched asparagus.

Season to taste and serve straight away.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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