One-Pan Crispy Bacon and Roasted Asparagus with Baked Eggs
Get breakfast in minutes with this simple baked dish of bacon, asparagus and eggs. Filling, fast and only one pan to clean up. Adapted from Good Housekeeping.
Course Breakfast & Brunch
Cuisine Paleo
Prep Time 10 minutesminutes
Cook Time 21 minutesminutes
Total Time 31 minutesminutes
Servings 4people
Calories 156kcal
Author Aimee
Ingredients
4-6rashersbacon
12-15spearsasparagusabout 350 grams
1/2teaspoonlemon zest
2-3branchesfresh thyme
1/2teaspoonfreshly ground black pepper
4eggs
Instructions
Preheat oven to 450F. Wash asparagus thoroughly, as they may be gritty, and use a vegetable peeler to remove the bottom two-thirds of peel.
In a 9x13 roasting pan or Pyrex, lay the rashers (slices) of bacon. Place in the oven and cook 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 four eggs on top of the asparagus. Return the dish to the oven and roast another 4-5 minutes or until eggs have reached the desired doneness. Return bacon to the pan.
Serve breakfast at once. Accompanying toast optional.