Bacon and Eggs Over Asparagus
Last updated 3/24/2021 at 9:33am
If you’re worried about breaking the egg yolks, crack each egg, one at a time, into a small cup or bowl before pouring onto the asparagus.
8 slices bacon
1 pound asparagus spears, trimmed
1/2 teaspoon fresh thyme leaves, chopped
8 large eggs
3 tablespoons packed fresh flat-leaf parsley leaves, chopped
1 tablespoon fresh dill, chopped
1. Preheat oven to 475 F. In 18-by-12-inch jellyroll pan, arrange bacon slices in single layer, spacing 1/4 inch apart. Roast 8 to 9 minutes or until browned and crisp. Transfer to paper-towel-lined plate; set aside. Drain and discard excess bacon fat in pan, leaving thin film of fat.
2. Add asparagus to pan in single layer. Roll in fat until evenly coated. Arrange in tight single layer, with bottoms of spears touching one long side of pan. Sprinkle thyme and 1/4 teaspoon freshly ground black pepper on asparagus. Roast 8 to 10 minutes or until asparagus spears are tender and browned.
3. Carefully crack eggs, without breaking yolks, directly onto asparagus spears, staggering if necessary and spacing 1/4 inch apart. Carefully return pan to oven. Roast 5 to 6 minutes or until whites are just set and yolks are still runny. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper on eggs. Return bacon to pan; sprinkle eggs and asparagus with parsley and dill. To serve, use wide spatula to transfer to serving plates. Serves 4.
* Each serving: About 235 calories, 16g total fat (5g saturated), 435mg cholesterol, 405mg sodium, 4g total carbohydrate, 1g dietary fiber, 18g protein.
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