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Bacon Vinaigette

Egg Dishes/ Morning Foods

Asparagus with Poached Egg, Toast and Bacon Vinaigrette

What better reason to have a brunch than a rooster table-cloth!

I didn’t need a reason to have a brunch but my rooster table-cloth has had me wanting to do brunch and have a bunch of friends over. The friends never got asked over for this recipe; someday they will.

While working at Williams Sonoma for 6 years I collected so many of their tablecloths and paid next-to-nothing for them once they went on sale. The rooster table-cloth is navy blue and have these cool roosters (and I’m not even a rooster fan.) along the border of the cloths which is just screaming or “crowing” make brunch and serve it on me.

So what should I do? Of course, make brunch but as it turned out the bunch with friends was just my husband and myself. I couldn’t wait to try to make this so rather than fuss with a bunch of other dishes and arrange time for friends to actually make it over for brunch I made it just for the two of us.

I was tracking down this chef (John Fleer) who now works at Rhubarb restaurant in Asheville and read where he had worked at the Blackberry Farm Restaurant located at the foothills of The Smoky Mountains in Walland, Tennessee, so I had to mosey on over to the Blackberry Farm website to see what was going on. Of course, the first place I look is the restaurant and the menu where I happened upon a menu item Asparagus with Poached Egg, Toast and Bacon Vinaigrette and thought I could do this without a recipe. We have eaten at Rhubarb in Asheville but this wasn’t on his menu at that time.

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