Roast mushroom, asparagus and bacon with sauce vierge

Prep time 10 mins, cook 20 mins

Serves 2

8 bacon rashers

8 sourdough bread slices 4 portobello mushrooms,

thickly sliced

1 bunch asparagus, trimmed 1 tablespoon olive oil

4 large organic free-range eggs

Sauce vierge

60 ml (¼ cup) olive oil

1 golden shallot, finely chopped 1 garlic clove, finely chopped 100 gm cherry tomatoes, quartered 2 tbsp red wine vinegar

2 tbsp chervil sprigs 1 Preheat oven to Hot Air + Steam 230˚C.

2 Place bacon on a stainless steel rack above a black enamel tray. 3 Place mushrooms and asparagus on a second black enamel tray lined with baking paper. Drizzle with oil and season to taste with salt and pepper 5 Place bacon in the oven on Level 1 and set timer for 12 minutes.

6 Place mushrooms and asparagus in the oven on Level 4 at the same time. Set the bell timer for 5 minutes.

7 When bell timer rings, place the bread in the oven with the bacon. 8 Crack the eggs into buttered ramekins. Place in the oven, and select Steam 100˚C for 8½ minutes. 9 When bacon, mushrooms and asparagus are cooked, remove from oven, and finish off toast for a few minutes more if not browned to your liking.

10 Meanwhile, for sauce vierge, heat oil in a saucepan over mediumhigh heat, add shallot and garlic and stir occasionally until tender (1-2 minutes). Add tomatoes and vinegar, season to taste and keep warm.

11 To serve, arrange toast, bacon, mushrooms, asparagus and egg on plates, and spoon sauce vierge on mushrooms, asparagus and eggs, season to taste and garnish with chervil..