Penne with Bacon and Poached Egg

Ingredients:

250g shoulder bacon, diced
200g fresh asparagus spears, cut into bite-sized pieces
100g fresh (or frozen) peas
4 large free-range eggs
2 tbsp. white vinegar
250g penne, cooked until al dente
½ cup parmesan shavings
3 tbsp. olive oil, and enough for cooking
Juice of 1 lemon
Salt and pepper to taste

Method:

1. Heat a large frying pan and add cooking oil. Fry bacon until crispy and golden brown, and then remove the pan from the stove and keep to one side.

2. Cook the asparagus and peas for about a minute in boiling water, then add them to ice cold water.

3. To poach the eggs, fill a small pan 1/3 with cold water and bring it to the boil, and add the vinegar.

4. Stir the water with a spoon to create a gentle whirlpool, and then slowly tip the eggs into the centre. Cook for a minute, or until the white is set.

5. Lift the eggs out of the pot with a slotted spoon, and place them in a bowl of cold water. When ready to use the eggs, transfer into a bowl of hot water to heat up.

6. Add the asparagus, peas and penne to the pan of bacon, and stir until they are nicely mixed.

7. Use a small bowl to combine the olive oil, lemon juice, and salt and pepper to taste. Stir, and then add to the pasta.

8. Serve in bowls, sprinkle with parmesan shavings and place the eggs on top.