Recipe: A Perfect Brunch Salad

Kristen Frederickson

Kristen Frederickson › What part of liv­ing bliss­fully in New York and own­ing an art gallery ...


What could be better for a warm spring or summer brunch than this salad featuring the fresh, bright flavors of asparagus and artichokes, smoky bacon and tender, poached eggs?

Ummm… nothing?

Imagine tucking into this gorgeous plate with a hearty slice of multigrain toast or a side of simple grits or polenta.


(serves 4)
Aspara­gus Salad with Poached Egg and Bacon

8 eggs

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 It is re-posted here with permission of the author.

Photo Credit: Avery Curran

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