Asparagus, Egg & Bacon Bits

1. 1

   Brown the bacon in a frying pan. Put on paper towels to drain, and responsibly dispose of bacon grease. Chop bacon into small bits when cool.

2. 2

   Wipe the frying pan. Heat 2 tablespoons of the olive oil to medium. Add the bread crumbs and stir to slightly toast, a couple of minutes. Pour into small bowl to cool.

3. 3

   To the cooled bread crumbs, add bacon bits, lemon zest, red pepper flakes, chopped parsley, and 1/8 teaspoon salt. Stir to mix well.

4. 4

   Wipe the frying pan. Add 2 tablespoons oil, and heat over medium high. Add the asparagus spears and 1/4 teaspoon salt. Turn the spears frequently and cook until they are slightly browned and starting to get limp, about 4-5 minutes. Insert a fork in the thickest part of the stem to make sure they are cooked through. Divide asparagus among 4 serving plates. Sprinkle asparagus with some of the bread crumb mixture.

5. 5

   Add 1 tablespoon olive oil to pan. Fry 2 eggs, scooping oil over the eggs with a spoon until the whites have set but the yolk is still runny. Place 1 egg over asparagus (2 plates), and cook the remaining 2 eggs. Put these eggs on the last two plates over the asparagus.

6. 6

   Sprinkle remaining bread crumb mixture over top of eggs. Add finishing salt and pepper to taste.

7. 7

   Serve!

No additional tips available.