Bacon and Eggs over Asparagus

Here’s a bistro-style take on classic bacon and eggs served over roasted thyme-scented asparagus.

Reprinted with permission from The Good Housekeeping 400 Calorie Comfort Food 2013 by Hearst Books, an imprint of Sterling Publishing Co., Inc.

Bacon and Eggs over Asparagus

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    Ingredients

    8 slices bacon 8 large eggs
    1 pound asparagus spears, trimmed 1/8 teaspoon salt
    1/2 teaspoon fresh thyme leaves, chopped 3 tablespoons packed fresh flat-leaf parsley leaves, chopped
    3/8 teaspoon ground black pepper 1 tablespoon fresh dill, chopped

    directions

    Total:
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    • 1

      Preheat oven to 475°F. In 18" by 12" jelly-roll pan, arrange bacon slices in single layer, spacing ¼ 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 so that bottoms of spears touch one long side of pan. Sprinkle thyme and ¼ teaspoon pepper on asparagus. Roast 8 to 10 minutes or until asparagus spears are tender and browned.

    • 3

      Carefully crack eggs, without breaking yolks (see Tip), directly onto asparagus spears, staggering if necessary and spacing ¼ inch apart. Carefully return pan to oven. Roast 5 to 6 minutes or until whites are just set and yolks are still runny. Sprinkle salt and remaining ¹⁄8 teaspoon pepper on eggs. Return bacon to pan; sprinkle eggs and asparagus with parsley and dill. To serve, use wide spatula to transfer to individual serving plates.

    notes

    TIP: If you’re worried about breaking the egg yolks, crack each egg, one at a time, into a small cup or bowl before pouring it onto the asparagus.

    nutritional information

    Calories:
    235
    Fiber:
    1 g
    Fat:
    16 g
    Saturated Fat:
    5 g
    Carbohydrates:
    4 g
    Protein:
    18 g
    Sodium:
    405 mg
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