{"id":17900,"date":"2016-03-25T05:00:39","date_gmt":"2016-03-25T12:00:39","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=17900"},"modified":"2019-10-18T12:28:08","modified_gmt":"2019-10-18T19:28:08","slug":"asparagus-with-poached-egg-toast-and-bacon-vinaigrette","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=17900","title":{"rendered":"Asparagus with Poached Egg, Toast and Bacon Vinaigrette"},"content":{"rendered":"

What better reason to have a brunch than a rooster table-cloth!<\/strong><\/span><\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

I was tracking down this chef (John Fleer) who now works at Rhubarb<\/a> 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.<\/p>\n

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In the past, I’ve said breakfast is my least favorite meals, but over the years I have found some interesting breakfast\/brunch recipes that are wonderful. For this brunch that is still in the planning stage, I’m making the Asparagus with Poached Egg, Toast and Bacon Vinaigrette, Potatoes Pave<\/a>,& Currant Scones with Tangerine Marmalade, Coconut Banana Puffs,<\/a> Very Berry Breakfast Pudding<\/a> with Whipped Cream for Dessert. Now, I think that sounds like a delicious and special brunch that will happen hopefully sometime soon now that out outdoor kitchen is fully functional.<\/p>\n

BLAST FROM THE PAST: <\/span><\/strong>Lemon-scented Pull-Apart Coffee Cake<\/strong><\/a> (bread) has a lot of steps but worth every one of them.<\/span><\/p>\n

\"IMG_5392\"<\/a><\/p>\n

Key ingredients for this wonderful breakfast.<\/p>\n

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Vinaigrette ingredients.<\/p>\n

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Finely chop the shallots.<\/p>\n

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Fry bacon, crumble and set aside.<\/p>\n

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After frying the bacon, reserve 3 tablespoons of the drippings. In a small skillet add the fat, oil, vinegar, shallots, garlic and brown sugar. Whisk until warm. Set aside.<\/p>\n

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Lightly oil the asparagus and tomatoes and grill for 4-5 minutes.<\/p>\n

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Oil (or butter) some good bread and grill until nice and brown. Look at those great grill marks.<\/p>\n

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Top your grilled toast with some of the grilled asparagus, then the crumbled bacon. (If I used larger asparagus I would probably use about 4 spears.)<\/p>\n

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Top with your poached egg.<\/p>\n

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Add as much of the Bacon Vinaigrette as you desire. The more the yummier.<\/p>\n

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What a mess I made of this plate, but was it ever good!<\/p>\n

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Asparagus with Poached Egg, Toast and Bacon Vinaigrette <\/div>\t
2015-10-12 09:36:16<\/div>\t\t
A wonderful and easy brunch item.\n<\/div>\t
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Write a review<\/div>\n\t\t<\/div>\t\t
Save Recipe<\/a><\/div>\t\t
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Ingredients<\/div>\t\t\t
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  1. 1 bunch large asparagus<\/li>\t\t\t\t
  2. eggs<\/li>\t\t\t\t
  3. Bread for toasting<\/li>\t\t\t\t
  4. Bacon Vinaigrette<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    For the vinaigrette<\/div>\t\t\t
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    1. 5 slices bacon, reserve fat<\/li>\t\t\t\t
    2. 3 Tbsp. bacon fat<\/li>\t\t\t\t
    3. 4 Tbsp. olive oil<\/li>\t\t\t\t
    4. 1 Tbsp. good balsamic vinegar<\/li>\t\t\t\t
    5. 1 Tbsp. apple cider vinegar<\/li>\t\t\t\t
    6. 1 tsp. Dijon mustard<\/li>\t\t\t\t
    7. 1 tsp. brown sugar<\/li>\t\t\t\t
    8. 1 shallot, minced<\/li>\t\t\t\t
    9. 1 clove garlic, minced<\/li>\t\t\t\t
    10. salt and pepper to taste.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Instructions<\/div>\t\t\t
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      1. Trim the bottom 2\" or so off the asparagus. Use a peeler and peel off some of the bottom, this will help make it more tender. Steam or grill asparagus until tender or the way you like your asparagus.<\/li>\t\t\t\t
      2. Poach your eggs either using method in boiling water or in an egg poacher.<\/li>\t\t\t\t
      3. Make your toast triangles right before plating.<\/li>\t\t\t\t
      4. For vinaigrette: cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels . Remove skillet from heat. Reserve 3 tablespoons drippings in skillet; mix in oil. Whisk vinegar, shallots, garlic and brown sugar in small bowl. Add to drippings in skillet. Stir over medium-low heat just until warm. Season with salt and pepper. Use warm.<\/li>\t\t\t\t
      5. To assemble, put the 3 toast triangles on plate. Top with the asparagus, then poached egg then drizzled the bacon vinaigrette over everything.<\/li>\t\t\t\t
      6. Bon Appetit!<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        Notes<\/div>\t\t\t
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        1. If you think this is a bit sweet for you, leave out the brown sugar.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
          \n Adapted from from menu from Blackberry Farm <\/a> <\/div>
          \n Adapted from from menu from Blackberry Farm \n <\/div>
          Rosemary and the Goat https:\/\/rosemaryandthegoat.com\/<\/div>\t\t<\/div>\n\t<\/div>\n
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