Asparagus with poached egg, bacon and anchovy sauce
Photo by Babiche Martens
- To make the sauce, chop the anchovy and garlic, then put in a mortar and pestle with the vinegar and olive oil. Combine to make a sauce, then add the juice and salt and pepper to taste.
- Bring a saucepan of water to a simmer, add the vinegar then break each egg into the water. Creating a whirlpool effect with a spoon can help the egg whites to form a neat oval. Very fresh eggs are also important. Gently poach for 4 minutes then remove with a slotted spoon.
- While poaching the eggs, grill the bacon rashers until crispy. Pan fry the trimmed asparagus spears with a little olive oil and seasoning in a covered pan for 5 minutes or until tender.
- Serve the asparagus topped with bacon, the poached egg and a spoonful of anchovy sauce.