Posh poached eggs on toast

I came across this recipe on a fellow food blogger's site, it's called For the Love of Cooking and I thought this would make a great brunch.  Check out the site through the link above.  I made it for my boyfriend as I can't eat eggs although I made one for myself minus the eggs and had a little taste of his... it was good!!  You could turn this into a vegetarian brunch by just leaving out the bacon and adding some cooked mushrooms.  For those following Weight Watchers, each serving is 10 points.  To make the dish for two people you'll need:

• 6 rashers bacon
• 2 slices of bread of your choice - I went with a nice ciabatta
• 8 asparagus spears
• 2 tomatoes, sliced
• 2 eggs
• garlic infused olive oil (or a piece of garlic and some plain olive oil)
• White wine vinegar (for the eggs)
• Salt and Pepper for seasoning
• Butter

Place your bacon under a medium grill and cook until the fat is nice and crispy.

Meanwhile blanch your asparagus spears in some boiling water for a couple of minutes.  Remove and set to one side.  Use the same water to poach your eggs, adding some white wine vinegar.  I'm not going to tell you how to poach an perfect egg as I don't eat them so I'm not an expert, but if you need them you can find instructions here

By this point your bacon should be done.  Remove from the grill and set to one side.  Drizzle some garlic infused olive oil over your bread (or rub a garlic clove over the bread and then drizzle with plain olive oil) and then lightly toast under the grill. While you are waiting for the bread to toast, slice some tomatoes up.  Once the bread is toasted, spread it with a little bit of butter.

To assemble the dish, lay 2 slices of bacon on the bread.  Add a few slices of tomato and 4 spears of asparagus.  

Add another slice of bacon, top with the poached egg and season.   Mmm I miss eggs so much..all that lovely yolk oozing out when you cut into it.  Enjoy for me!!