Recipe

Poached eggs with pancetta and asparagus

An light and exquisite breakfast with a smoky and delicious crunch of pancetta.

Aug 31, 1975 2:00pm
  • 20 mins cooking
  • Serves 4
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Ingredients

Poached eggs with pancetta and asparagus
  • 4 slice pancetta
  • 400 gram asparagus
  • 1/4 cup (60ml) white vinegar
  • 4 eggs
  • 30 gram butter, melted
  • 1/4 cup (20g) shaved parmesan cheese

Method

Poached eggs with pancetta and asparagus
  • 1
    Preheat grill.
  • 2
    Cook pancetta under grill until crisp.
  • 3
    Meanwhile, boil, steam or microwave asparagus until just tender; drain.
  • 4
    Fill deep frying pan with 10cm water, add vinegar; bring to a boil. Crack one egg into a cup, pour egg carefully into boiling water; repeat with remaining eggs.
  • 5
    Lower heat to a gentle simmer; cook eggs, uncovered, about 4 minutes or until cooked as desired. Remove eggs, one at a time, using a slotted spoon; drain on an absorbent-paper-lined plate.
  • 6
    Divide asparagus spears among serving plates. Top with crumbled pancetta and poached eggs; drizzle with butter then top with cheese and freshly ground black pepper.

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