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Pan Fried Asparagus with Poached Eggs Bruschetta

Weight Watchers: 6pp
Prep Time2 mins
Cook Time7 mins
Total Time9 mins
Servings: 1
Calories: 243kcal
Author: Karina - Cafe Delites


  • 1 egg
  • water
  • 1 tablespoon white or apple cider vinegar
  • 1 bunch of asparagus spears , cut in thirds
  • 1 shortcut rasher of bacon , trimmed of rind and all visible fat, diced
  • 6 cherry tomatoes , halved
  • 1 piece of bread ( I love sourdough)
  • Balsamic glaze ( I used about ½ tablespoons worth)


  • 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!


Calories: 243kcal | Carbohydrates: 27g | Protein: 16g | Fat: 9g | Fiber: 2g