Poached Eggs with Grilled Asparagus, Goat Cheese, and Shallot Vinaigrette

Preheat oven to 425 degrees F.

Bring a large pot of water to a boil with the white vinegar. Reduce the heat on the water to bring it down to a medium simmer.

Trim asparagus of woody ends and toss with salt and pepper plus one-third of the olive oil.

Preheat a grill pan over medium high heat. Grill asparagus for 5-6 minutes turning occasionally until tender but still crisp and skin is slightly blistered. Squeeze one half a lemon over the cooked asparagus and toss to coat evenly.

Working one egg at a time, crack an egg into a ramekin and add to the simmering water. Let the white come together around the yolk before adding another egg. Three to four eggs can be cooked at one time as long as they don't touch. Each egg should take about 3 minutes for the white to cook but the yolk to still be runny.

If eating soon, transfer to a paper towel to drain slightly before cooking remaining eggs. If not eating right away, transfer to a tray of ice water. When ready to eat, reheat eggs for 20-30 seconds in simmering water to reheat.

Meanwhile, cut bread into slices about 1 inch thick. Drizzle with another third of the olive oil. Toast in the oven on a baking sheet for about 5 minutes until browned.

Spread each toasted bread slice with a thick smear of the goat cheese. Lay two slices of bread on each plate.

While bread is cooking, mince shallot. Whisk together juice from the remaining lemons, the shallot and the remaining olive oil.

Divide grilled asparagus among the plates, draping over the goat cheese smeared toasted bread. Top each with two warm poached eggs. Drizzle about 1 Tb. of the shallot vinaigrette over each plate of poached eggs. Serve immediately.