Baked Eggs with Bacon & Asparagus
2 pieces bacon
1/4 bunch asparagus
1/4 tsp lemon zest
1 sprigs thyme
1/4 tsp black pepper
Preheat oven to 450 degrees. Wash asparagus thoroughly, as they may be gritty, and use a vegetable peeler to remove the bottom two-thirds of peel. Lay the bacon onto a baking sheet and place in the oven for about 8 minutes or until crispy. Remove pan from oven and carefully transfer the bacon to a paper towel. Drain off most of the bacon fat, leaving about a tablespoon in the pan. Add the asparagus to the same pan and shake it around gently to coat the vegetables in grease. Arrange asparagus in a single layer and sprinkle it with lemon zest, thyme leaves, and pepper. Roast asparagus for about 8 minutes or until it begins to soften. Remove pan from the oven and gently crack the eggs on top of the asparagus. Return the dish to the oven and roast another 4 to 5 minutes or until eggs have reached desired consistency. Return bacon to the pan. Serve.
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