Bacon, eggs and asparagus make a wonderful late morning meal which works well for us on Sundays.That is the day when we try to get the family together for a meal. Of course, eating is one of our favorite activities and a good way to lure them over.

I try to impress them with experimental cooking most weeks, sometimes it doesn’t work out (maybe more often then I’d like to admit), but sometimes it does!

Today I made a lovely dish with almost all of my favorite foods. The only thing missing was chocolate! That’s okay because the combination of bacon and roasted asparagus is not to be missed and when you add a poached egg you might as well take the day off because it will all be downhill from there. It’s that good.

Here is how it started:

My husband bought a 24 ounce package of Wright’s Hickory Smoked Sliced Bacon.  Each strip is thick and meaty and perfect for an oven roasting.  He also came home with fresh asparagus and a dozen eggs.

Fresh asparagus

To make enough for six people:

  • 1 1/2 lbs fresh asparagus spears or enough for a least 4 – 5 spears per serving
  • 1 lb. good looking bacon 🙂
  • 6 eggs (more if your diners want another egg)
  • Olive Oil
  • salt and pepper
  • white vinegar for poaching eggs

Heat the oven to 425 degrees

  • Wash the asparagus and cut off the woody ends, pat dry
  • Oil a large baking sheet with a little olive oil and place asparagus spears on the pan, leaving space in between spears as possible
  • Drizzle on a little more oil on the top and sprinkle with salt – I love sea salt for this.
  • Roast in oven until just tender, usually about 15 minutes or so.

At the same time place the bacon on a cookie sheet and put in lower section of your oven to cook along with the asparagus until brown and almost crispy – don’t overcook. Alternatively, you can fry the bacon on the stove top if preferred.

When the bacon and the asparagus are done, remove from oven, drain the fat from the bacon and cover both with foil to keep warm.

If you have whipped up some fresh biscuits or rolls, now is the time to use that hot oven to bake them while you poach your eggs.

I poached multiple eggs in a large stainless fry pan with an inch of water and added 1/2 teaspoon salt and 2 teaspoons white vinegar.  I am not an expert so here is a link to Alton Brown for his perfect poached eggs.  Which made me smile at the thought – as if!

Don’t panic!  You may have a bit of egg white floating around in the water but have faith! Do not overcook and you will be pleasantly surprised!  Even though the whites appear shiny and a little jiggly, the yolk will quickly get too done so watch the time.

Honestly, they taste great even when they are not perfect. Just smile when you serve them.

To plate:

Place asparagus spears on the plate first, add two big slices (or more) of bacon and lay that beautiful poached egg on top with a little fresh ground pepper. Serve with biscuits or toast and definitely jam!

Best wishes and let me know how it goes!


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