Sometimes, you just want something a little *fancy* for breakfast. And why not? Treat yourself to this asparagus and bacon sourdough!
This is a super simple recipe – at its heart, it’s stuff on toast – but it really will make you feel like you’re in a five star hotel in the breakfast lounge (though, you’ll have to make it yourself).
It also has the benefit of some gorgeous ‘good for you’ ingredients like asparagus and tomato which will leave you feeling more than ready to face the day.
Want something more…indulgent instead? Why not try the Best Breakfast Bagel.
Asparagus and Pancetta on Sourdough – the Ingredients
This is one of those fabulous recipes where the vast majority of the ingredients are actually listed in the title. The only things missing are soft cheese, tomatoes, a scrunch of salt and pepper and a drizzle of olive oil.
Key here is the quality of your ingredients. There’s no beating about the bush – this is going to taste better if you get a fresh loaf of sourdough from that trendy bakery in town. It’s going to taste worse if you use soggy salad tomatoes rather than on the vine plum tomatoes. That’s just the way it is. The less ingredients you use, the more you taste them.
The recipe serves one, but just double it up to serve two.
The Cooking
I’d recommend that you use a good nonstick frying pan for this dish. It’s a delicate dish, and nonstick pans help these components keep their integrity without too much grease.
I’ve tried to keep everything as simple as possible (I know that I rarely want a challenge at breakfast time) and it takes very little time to put together. I like to think that this might transform your breakfasts from your usual shreddies, at least for a day or two.
Asparagus and Bacon on Sourdough
Save This RecipeIngredients
- 2 slices sourdough
- 4 slices streaky bacon
- 2 tbsps soft cheese
- 4 asparagus tips
- 1 bunch on the vine tomatoes
- 2 tbsps olive oil
Instructions
- Preheat the oven to 180C
- Brush each side of the sourdough slices with a little olive oil, then put in the oven (straight on the shelf) for 6-8 minutes until lightly toasted.
- Meanwhile, put half of the remaining oil in a nonstick pan over a medium heat. Add the bacon, asparagus and tomatoes. Cook them all for 5-8 minutes until the bacon is starting to crisp. Remove from the heat.
- To serve, spread a tablespoon of soft cheese over each slice of sourdough. Top with the bacon and asparagus. Season with salt and pepper, and drizzle with the remaining olive oil. Serve with tomatoes on the side.
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