Asparagus and Poached Eggs

  • 12 slices thick-cut bacon
  • 3 T. unsalted butter
  • 2 T. fresh sage leaves
  • 2 pounds asparagus
  • 8 eggs
  • ½ fresh lemon

Fry the bacon over medium heat until crispy. Remove from the pan and drain on paper towels. When it's cool, break the bacon into ½” - 1” pieces and set aside.

Place the butter and sage in a saucepan over low heat, allowing it to bubble until it's golden brown. Keep warm.

Trim the ends from the asparagus and steam until tender.

While the asparagus is steaming, fill a frying pan with about 2 inches of water and bring to a boil. When the water boils, turn off the heat. When the water quits bubbling, place the eggs in the water one at a time (you may need to do two batches). Cover the pan and let it sit for 3 to 4 minutes, until the whites are set but the yolks are still soft.

Place the asparagus on a warm serving plate. Lightly squeeze the lemon over the asparagus. Place the poached eggs on top of the asparagus. Top with the brown butter and crispy sage. Sprinkle some of the bacon over the center of the eggs and place remaining bacon around the edges of the serving plate.

Serve immediately.

  • Yields: 8 servings
  • Preparation Time: 30 minutes
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