Cooked this up for Sunday brunch when I was originally craving for Eggs Ben but knew that it was too indulgent when my husband and I are both trying to lose weight. Decided if I put in veggies, use whole wheat pasta and omit the most sinful ingredient of them all -hollandaise sauce, it would be a lot more healthier but not necessarily unsatisfying.  Serves two, generously.


  • 4-5 slices bacon
  • 1 bundle asparagus cut into bite-sized pieces
  • 1/2 package whole wheat pasta
  • 2 eggs
  • garlic powder, salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon vinegar
  • water for poaching
  • parmegiano reggiano for serving


  1. Cook whole wheat pasta al dente style, drain and save pasta water.
  2. In the pasta water, blanch the asparagus for two minutes, drain and set in an ice bath.
  3. In a separate pan, poach eggs and set aside.
  4. Fry bacon pieces into a crisp, you may do this ahead of time. Make sure to dab excess oil off and save a little bit of bacon fat.
  5. In a large pan, add butter and bacon fat. Quickly saute the asparagus in low heat.
  6. Add pasta and season with garlic powder, salt and pepper.
  7. Mix in the bacon pieces.
  8. Set pasta on a plate and top with poached egg.
  9. Shave parmegiano reggiano cheese on top before serving.