Bacon Wrapped Asparagus with Poached Eggs and Quinoa

Breakfast for dinner with a twist!

Breakfast for dinner has become a hump day staple in our house. My farmer's market purchases of thick-cut bacon, asparagus and duck eggs plus this AMAZING food porn photo from The Chive inspired me to kick up our Wednesday breakfast this week...

1 lb asparagus spears, trimmed 
EVOO
sea salt and black pepper
4-8 slices bacon
Chives
Fresh parsley
1 cup quinoa prepared in chicken stock
4-8 duck or chicken eggs
white vinegar (see AB's egg poaching rules below)

Get your quinoa simmering in chicken stock with some garlic or what have you...

Lightly coat asparagus with olive oil, season with black pepper and divide into 4 bunches.  Wrap each bunch with one or two slices of bacon and secure with toothpicks.

You could roast these in the oven at 400F till the bacon is crispy, but it's Summer so toss those suckers on the grill (by toss I mean place gently) for 10-12 mins/till bacon is crispy

For poached eggs, I follow Mr. Alton Brown's how-to...

1) Add 1-inch of water to a non-stick skillet
2) Acidulate water with 1 tsp white vinegar or lemon juice per each cup of water
3) Boil
4) Deliver eggs to the pan with a custard cup or large spoon 
5) Remove pan from heat and cover
6) For hardly runny yolks cook 4 eggs for 7-8 mins (more eggs will take longer)
7) Remove eggs with a slotted spoon and place on paper towel to absorb extra water

To assemble... plate quinoa, add an asparagus bunch, top with 1 or 2 eggs, sprinkle with chopped chives, parsley and salt/pepper to taste.  

Viola...

Not quite as foodie porn as the inspiring picture but tasted darn good.