Grilled asparagus, egg & bacon ciabatta

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NZ Woman's Weekly 6/10/2010

This dish is a great variation on the traditional bacon and egg breakfast.

Heat a griddle or frying pan and cook bacon (or sliced prosciutto) until crisp, then crumble into small pieces.
Brush the asparagus with oil and cook on the griddle until just tender.
Heat a frying pan of water until boiling, reduce heat slightly, then poach eggs until whites are firm.
While eggs are poaching, toast slices of ciabatta on the griddle or toaster.
Assemble toasted ciabatta with asparagus, bacon and an egg. Serve with aioli on the side.

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