BACON, EGGS, AND ASPARAGUS (BREAKFAST)
Bacon, Eggs, and Asparagus
1. Preheat oven to 475 degrees F.
2.In 18 inch by 12 inch rimmed pan, arrange bacon slices in
single layer, Roast 8 to 9 minutes or until browned and crisp.
Transfer to paper-towel-lined plate; set aside.
3.Add asparagus to pan in single layer. Roll in bacon fat until
evenly coated. Arrange in tight single layer, with bottoms of
spears touching one long side of pan. Sprinkle thyme and 1/4
teaspoon black pepper on asparagus. Roast 8 to 10 minutes or
until asparagus spears are tender and browned.
4.Carefully crack eggs, without breaking yolks, directly onto
asparagus spears, staggering if necessary and spacing 1/4 inch
5.Carefully return pan to oven. Roast 5 to 6 minutes or until the
eggs are cooked to your liking. Sprinkle 1/8 tsp. salt and 1/8 tsp.
black pepper on eggs.
6.To serve, use wide spatula to transfer to serving plates.