Ingredients
- 12 x spears asparagus
- 6 x slices pancetta
- 1 x tsp white wine vinegar
- 2 x eggs
- olive oil
Method
- Bring a large saucepan of water to the boil. Add the asparagus, return to the boil and cook for 2-3 minutes.
- Heat the vegetable oil in a frying pan. Add pancetta and fry until crispy.
- Meanwhile bring another pan of water up to simmering point add the vinegar and carefully break in the eggs and simmer for 3 minutes. Remove and keep warm.
- Divide the asparagus onto each plate and top with the pancetta. Break the poached egg over the top, finish with a little olive oil.
Gallery
Each 100g Serving Contains
Calories
78kcal
Fat
3.9g
Saturates
2.5g
Carbs
5.7g
Sugar
5.7g
Protein
5.2g
Salt
0.11g