Asparagus Toast with Poached Eggs and a warm Bacon Dressing…a simple, delicious breakfast  from a charming cafe in Paris. 
Asparagus Toast with Poached Eggs and a warm Bacon Vinaigrette...a simple, delicious breakfast from a charming cafe in Paris. | www.feastingathome.com #asparagus #toast #eggs
After we walked everywhere, saw everything, and done all there was to do, we did something different. We meandered. It was a beautiful spring day in Paris two years ago. We wandered with abandon, winding and turning down small cobbled streets, directed only by whim.  With no agenda, Brian and I eventually found ourselves sitting at a sidewalk cafe in the early afternoon, at last, finally relaxed and devouring Asparagus Toast.

Sometimes it can take a while on vacation. I am discovering that my favorite days of all, are days without plans. Letting a day unfold on its own with no schedule to adhere to, is pure luxury.  And a day with no plans often brings the best surprises.

At the cafe, we ordered something very simple to share, and surprisingly, it become one of our most memorable meals. Isn’t this often the case?
A simple breakfast- Roasted asparagus on toast with poached eggs and a warm bacon mustard vinaigrette. Or make this for dinner! | www.feastingathome.com
A simple breakfast of Asparagus and Poached Eggs on toast with a warm bacon vinaigrette.
A simple breakfast- Roasted asparagus on toast with poached eggs and a warm bacon vinaigrette. Or make this for dinner! | www.feastingathome.com

Asparagus Toast starts with fresh asparagus, trimmed and cut in half ( about 4 inch pieces) and roasted in the oven with good olive oil, salt and pepper and lemon zest. You could stop there and it would be perfect just like that.

The asparagus Toast is topped with poached eggs….and if you have access to fresh eggs, these are by far the best. Otherwise, organic, hormone free.

A few slices of good hearty bread….also drizzled with olive oil and placed in the oven.

While the asparagus and bread are in the oven, poach some eggs and make a warm bacon vinaigrette. Instead of bacon, you could use  mushrooms, sun dried tomatoes, Spanish chorizo,  or pancetta. I really enjoy the smokiness of bacon or chorizo paired with the soft poached egg and asparagus, but this is a personal preference.

To make the bacon vinaigrette, sauté a quarter cup of finely diced shallot or onion in some olive oil. Add 1/3 C crumbled cooked bacon. Let it warm up for about 1 minute. Whisk in a teaspoon of whole grain mustard and a small splash of balsamic.

A simple breakfast- Roasted asparagus on toast with poached eggs and a warm bacon vinaigrette. Or make this for dinner! | www.feastingathome.com

There is much advise on poaching eggs “perfectly”.  I am not sure my way is the best way, but I will tell you how I do it. If you have never attempted it, it may be beneficial to watch a video demonstration on u-tube, to give you an idea.  For poaching more than one egg at a time, fill a 12 inch saute pan with an 1 1/2 inches of water. Heat until water its just about to simmer.  Not a simmer, but just before. Add a generous pinch of salt and a splash of white vinegar. One at a time, crack 4 eggs and carefully place each one into the water.  You could place them in a small bowl or ramekin first if you prefer.
As you slide the eggs into the water, they will actually cool down the water, so adjust the temp up just barely to keep it almost at simmer. At this point they will look frightening, but don’t despair.  After a minute or so, gently slip a spatula under each egg to make sure it is not sticking to the bottom of the pan. For a very soft egg, poach 3 minutes or until whites are opaque. For a medium poach, cook 4-5 minutes. You could gently baste the top of the eggs with spoonful or two of hot water. Remove with a slotted spoon, and carefully blot on paper towels, to remove some water.
When your asparagus is just tender, after about 12- 15 minutes in a 400F degree oven, pull it out.
Lay the slices of bread on a plate. Place 5 pieces of asparagus in the same direction. You could use the ends for the bottom layer.  Drizzle a little of your warm vinaigrette. Then place your second layer of asparagus, crosswise, tips all on the same side. Place your poached egg on top, garnish with more warm vinaigrette and lemon zest.
A simple breakfast- Roasted asparagus on toast with poached eggs and a warm bacon vinaigrette. Or make this for dinner! | www.feastingathome.com
The french have a name for this type of open faced sandwich, or “knife and fork sandwich”.
It’s called a tartine.

One of my favorite things about Paris, are the all the tiny markets on just about every block that have fresh eggs, a small selection of seasonal produce and simple basics. Close by there is a cheese store, and down the way, a bakery.  I don’t even remember seeing a “supermarket”.

This alone, creates a much different lifestyle than ours. They stroll from one place to another, carrying their groceries in hand. We drive and park at one big grocery store, fill up our big cars, and then fill up our gigantic refrigerators. We are so efficient, aren’t we!

I am reminded by that lovely day in France to slow down. To clear a day every now and then to just meander. To let the day unfold and surprise.  And perhaps reexamine my priorities, and cut out what is not essential.

Yes, we must work to pay the bills. But if we simplified our lives enough, and needed less, perhaps we could work less? Do I need to be constantly filling up my days with so many activities, meetings, appointments, that I spend all my time, driving around town anxious and unhappy?

In the spirit of taking responsibility for the life I have created, I need to take ownership of the fact, that I created this. And I can choose, if I want, to create a different life.

Something to ponder….

And in the meantime, Asparagus Toast!

xoxoxo

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Asparagus Toast with Poached Egg and Warm Bacon Vinaigrette


Description

A simple Breakfast ( or dinner! ) of fresh asparagus, toast, poached eggs and a warm bacon vinaigrette.


Ingredients

Scale
  • 1 bunch asparagus, trimmed, then cut in half ( so you have 34 inch pieces)
  • olive oil to coat
  • generous pinch salt, pepper
  • lemon zest
  • 4 eggs- poached
  • 4 pieces of toast- toasted

Bacon Vinaigrette:

  • ¼ cup shallot ( or finely diced red onion) – diced
  • 3 tablespoons olive oil.
  • 1/3 cup crumbled cooked bacon
  • 1 teaspoon wholegrain mustard
  • generous splash red wine vinegar

Instructions

  1. 400 F oven
  2. Toss asparagus with oil, salt, pepper and lemon zest. Place on a sheet pan and roast 12-15 minutes.
  3. While the asparagus is in the oven, poach the eggs, toast the bread and make the warm bacon vinaigrette.
  4. To make the vinaigrette, sauté a quarter cup of finely diced shallot or onion in 3 tablespoons olive oil until tender. Add 1/3 C crumbled cooked bacon. Let it warm up for about 1 minute. Whisk in a teaspoon of whole grain mustard and a small splash of balsamic.
  5. When your asparagus is just tender, after about 12- 15 minutes in a 400F degree oven, pull it out.
  6. Lay the slices of bread on a plate. Place 4 pieces of asparagus in the same direction. You could use the ends for the bottom layer. Drizzle a little of your warm vinaigrette. Then place your second layer of asparagus, crosswise, tips all on the same side. Place your poached egg on top, garnish with more warm vinaigrette and lemon zest.


Nutrition

  • Calories: 495

Keywords: poached eggs with asparagus, asparagus toast

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Comments

    1. Yes! I mostly now use bacon as more of a seasoning agent than a main ingredient- obviously better for health to use sparingly, and a little bit of bacon goes a long way in flavoring foods. I love the smoky saltly flavor.

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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