Fill a small frying pan half way with water and the vinegar. Stir and bring to a boil.

Lower heat to a gentle simmer and crack the egg while holding the egg close the waters surface, drop it in gently.

While the egg is poaching, add the asparagus, bacon and tomatoes into another pan, and cook until tomatoes are soft and asparagus has changed colour to a vibrant green.

Remove from heat.

Occasionally go back to your egg/s and spoon the simmering water over the yolk.

Toast the bread when eggs are just about cooked to your liking.

Once the eggs are done, drain the water from the pan and set aside.

Add the pan fried asparagus mix to the toast, and top with your egg.

Season with salt and pepper (if you wish)

Drizzle with the balsamic glaze!