Bacon and Eggs Over Asparagus

1. 1

   Preheat oven to 475 degrees F. In 18 inch by 12 inch jelly-roll pan, arrange bacon slices in single layer, spacing 1/4 inch apart.

2. 2

   Roast 8 to 9 minutes or until browned and crisp.

3. 3

   Transfer to paper-towel-lined plate; set aside.

4. 4

   Drain and discard excess bacon fat in pan, leaving thin film of fat.

5. 5

   Add asparagus to pan in single layer.

6. 6

   Roll in fat until evenly coated.

7. 7

   Arrange in tight single layer, with bottoms of spears touching one long side of pan.

8. 8

   Sprinkle thyme and 1/4 teaspoon freshly ground black pepper on asparagus.

9. 9

   Roast 8 to 10 minutes or until asparagus spears are tender and browned.

10. 10

    Carefully crack eggs, without breaking yolks, directly onto asparagus spears, staggering if necessary and spacing 1/4 inch apart.

11. 11

    Carefully return pan to oven.

12. 12

    Roast 5 to 6 minutes or until whites are just set and yolks are still runny.

13. 13

    Sprinkle 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper on eggs.

14. 14

    Return bacon to pan; sprinkle eggs and asparagus with parsley and dill.

15. 15

    To serve, use wide spatula to transfer to serving plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.