Step 1

Fill a small frying pan half way with water and the vinegar. Stir and bring to a boil.

Step 2

Lower heat to a gentle simmer and crack the egg while holding the egg close the waters surface, drop it in gently.

Step 3

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.

Step 4

Remove from heat.

Step 5

Occasionally go back to your egg/s and spoon the simmering water over the yolk.

Step 6

Toast the bread when eggs are just about cooked to your liking.

Step 7

Once the eggs are done, drain the water from the pan and set aside.

Step 8

Add the pan fried asparagus mix to the toast, and top with your egg.

Step 9

Season with salt and pepper (if you wish)

Step 10

Drizzle with the balsamic glaze!