Recipe: A Perfect Brunch Salad
Imagine tucking into this gorgeous plate with a hearty slice of multigrain toast or a side of simple grits or polenta.
Asparagus Salad with Poached Egg and Bacon
8 slices American (“streaky”) bacon
16 stems asparagus
2 fresh artichoke hearts (oil-preserved will do, though)
Handful chives, minced
Fresh black pepper
Poach the eggs gently for about 5 minutes, then remove to a plate and cover with a bowl.
Fry the bacon until crisp, then drain on paper towel.
Saute the asparagus till slightly softened, in the bacon fat.
Slice the artichoke hearts and lay in a spiral, evenly distributed, on each plate. Top with 4 stems each asparagus, 2 poached eggs, 2 strips bacon, and garnish with chives and a twist of black pepper. Serve warm.
This recipe originally appeared on kristeninlondon.com. It is re-posted here with permission of the author.
Photo Credit: Avery Curran
Do you have a favorite brunch recipe? Share it in the comments!
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