Better late than never. Finally I found the recipe again and can now finish this blog entry :)
It is super fast to pull together, perfect for brunch with freshly toasted bread and super tasty!
I loved the flavour combinations and how the salty bacon with the fresh asparagus, the crunchy hazelnuts, the slightly sour mustard dressing and the runny egg came together. Mhm~
Could have this everyday for breakfast/brunch!
This awesome recipe is from the magazine Good Food.
Serves 6.
Ingredients:
6 pieces of bacon
6 eggs
500g asparagus
50g hazelnuts
Dressing:
3 tbsp hazelnut oil
2 tbsp rapeseed oil
1 tbsp cider vinegar
2 tsp french mustard
Directions:
1) Grill the bacon until crisp and then cut into pieces. Set aside in a warm oven with the crushed hazelnuts to keep warm.
2) Cook the eggs in boiling water, drain and plunge into ice water.
3) Make the Dressing: whisk all ingredients together with seasoning. Prepare the asparagus by snapping off the base.
4) Bring a pan of salted water to boil; cook the asparagus until just tender (about 5 min.) Drain and divide between plates.
5) Add the egg halves, sprinkle with nuts and bacon, then drizzle with dressing.
This looks absolutely delicious, must try it.
Hope you do! It’s delicious and really easy and fast to throw together! Win – Win :)