Poached Eggs With Bacon, Asparagus Herbed Ricotta

Spoil dad on Sunday with this deliciously healthy version of a bacon and egg breakfast.

The ingredient of Poached Eggs With Bacon Asparagus Herbed Ricotta

• 150g fresh low fat ricotta
• 1 tbsp chopped fresh continental parsley
• 1 tbsp chopped fresh chives
• 1 tsp finely grated lemon rind
• 4 rashers short cut bacon fat trimmed
• 1 tsp olive oil
• 2 bunches asparagus
• 2 garlic cloves thinly sliced
• 4 eggs
• 4 thin slices multigrain bread toasted

The Instruction of poached eggs with bacon asparagus herbed ricotta

• combine the ricotta parsley chives and lemon rind in a bowl set aside
• heat a non stick frying pan over medium high heat cook bacon for 2 minutes each side or until golden brown transfer to a plate keep warm
• reduce heat to medium add oil asparagus and garlic cook covered shaking the pan occasionally for 5 minutes or until asparagus is tender set aside keep warm
• meanwhile fill a deep frying pan with 3cm water bring to a simmer over medium low heat gently crack in eggs poach for 4 minutes or until white is just set and yolk runny
• spread toast with ricotta mixture and top with a poached egg season with pepper serve with bacon and asparagus mixture

Nutritions of Poached Eggs With Bacon Asparagus Herbed Ricotta

fatContent: 304 964 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 5 2 grams saturated fat
sugarContent: 22 1 grams carbohydrates
fibreContent: 5 3 grams sugar
proteinContent: n a
cholesterolContent: 21 3 grams protein
sodiumContent: 187 milligrams cholesterol

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