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1
Preheat oven to 375 degrees.
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2
Brush the baguette slices lightly with olive oil and place them in a single layer on one side of a rimmed baking sheet.
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3
Place the asparagus in a single layer on the other side and drizzle with a little olive oil and sprinkle with some sea salt and fresh ground black pepper.
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4
Bake for about ten minutes- until bread is nicely toasted and the asparagus is taking on some colorturning once.
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5
While the asparagus and bread are in the oven prepare the eggs and pancetta.
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6
Using a large-9 or 10 inch non stick skillet- cook the pancetta until crisp- about 6-7 minutes over medium heat.When cooked- place them on paper towels.
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7
If there is enough pancetta drippings in the pan you dont need to add olive oil when cooking the eggs.
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8
If there is too much- wipe the pan with a paper towel- not much oil is needed.
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9
Have the pan at med- hi heat and crack the eggs into the pan.
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10
Lower the heat some.
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11
Cook until the whites are set and the yolks runny- or till your desired preference.
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12
This usually only takes 3-4 minutes
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13
To plate the food have 2 plates ready.
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14
Make an asparagus bed in the middle of the plate.
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15
Place the eggs on top.
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16
Scatter the pancetta and break up the bread into little bites and sprinkle onto the plate.
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17
Give a sprinkle of sea salt, a good grinding of pepper and grate fresh parmesan over the dish.
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18
Voila!
