This versatile dish incorporates complementary flavours giving new meaning to gourmet breakfast.
|.5||California Goldminer® Sourdough Roasted Garlic Loaf|
|3 tbsp||(45 mL) Olive oil|
PREHEAT oven to 375°F (190°C).
CUT garlic loaf on the bias into crostinis. They should be about ¾” (2 cm) thick and 4”-5” (10 – 12 cm) long. Place on a baking sheet, brush lightly with olive oil and set aside.
PLACE bacon on a tray lined with parchment paper and transfer to the preheated oven to partially cook, about 5-7 minutes. Remove from oven and allow to cool enough to handle.
TRIM woody stems from each asparagus spear. Wrap a slice of partially cooked bacon tightly around each spear. Place on a baking sheet and bake for 10-15 minutes or until bacon is nice and crisp. While asparagus is cooking, place crostinis in the oven and bake until lightly toasted.
PLACE eggs in a large saucepan and cover with at least 1” (2.5 cm) of cold water. Place a lid on the pan and bring to a boil over high heat. Remove from heat as soon as they begin to boil and without removing the lid, let stand for 3 ½ minutes.
REMOVE eggs from the water and place in an eggcup. Slice the top off the shell with a sharp knife and serve with crispy bacon wrapped asparagus and toasted crostinis for dipping into the soft yolk.
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