bacon, egg & asparagus salad

feeds 2 ready in 25 mins

2 slices Co-op Irresistible British rindless back bacon
150g asparagus, trimmed
2 tsp Co-op olive oil
2 slices Co-op Irresistible sourdough, cut into cubes
Handful flat leaf parsley, finely chopped
2 Co-op British free range eggs
1 tbsp Co-op French dressing

Preheat the oven to 200°C/fan 180°C/Gas 6. Put the bacon on a baking tray and cook for 10-15 mins. Slice into thin strips and set aside.

Meanwhile, fry the asparagus in half the oil until lightly charred. Remove, slice each stem diagonally into 3 pieces and set aside.

Toss the sourdough cubes in the remaining oil, add most of the parsley and season. Tip into a baking dish and bake for 5 mins, shaking halfway through. Add to the plates, along with the bacon and asparagus.

Crack the eggs into a pan of gently simmering water and poach for 2 mins. Remove with a slotted spoon and drain on kitchen towel. Add to the plates, drizzle with the French dressing and scatter over the rest of the parsley. Serve immediately.