Bacon And Eggs Over Asparagus

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Makes: 4 servings adjust

Directions
 

Step 1

Preheat oven to 475 degrees F.

Ingredients

  • 8 slices Bacon

Step 2

In 18 inch by 12 inch jelly-roll 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.

Ingredients

  • 1 pound Asparagus, trimmed
  • 1⁄2 teaspoon Fresh Thyme
  • Salt and Pepper

Step 3

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.

Ingredients

  • 8 Eggs

Step 4

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.

Ingredients

  • 3 tablespoons Fresh Parsley, chopped
  • 1 tablespoon Fresh Dill, chopped
  • Grits

Step 5

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, put cooked grits down first. Then use wide spatula to transfer asparagus, eggs and bacon on top of grits.
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