Asparagus Wrapped in Bacon on Rosti Beds with Poached Eggs

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asparagus-bacon-rosti-beds-poached-eggs
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Half Size Hard Anodised Baking Tray
Half Size Hard Anodised Baking Tray
AG232
£36.00
Large Bake-O-Glide Cooking Liner
Large Bake-O-Glide Cooking Liner
W3516
£15.50
AGA Cold Plain Shelf
AGA Cold Plain Shelf
A1611
£16.00
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Description

Ingredients

  • Fresh asparagus
  • Pancetta
  • Potato rosti
  • Honey & mustard glazed ham
  • Cheese
  • Eggs

Method

Pop rosti in to bake. (Make your own if you feel so incline but shop bought is just as lovely). They take about 15 minutes in the Baking Oven.

Prepare the asparagus stalks by snapping where they naturally break and gently peeling and woody looking edges. Wrap in the Pancetta and pan dry fry for 15 minutes on the Simmering Plate (the pancetta will release oils).

Shred the ham and put on top of the rosti with a little cheese and pop back into the Baking Oven until the cheese has melted. Keep these in the Simmering Oven whilst you poach the eggs.

Assemble all the components and enjoy!

 

By Louise Ktoris

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