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.
|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|
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.
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.
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.
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.
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