Tuesday, April 08, 2014

Recipe: Eggs with Asparagus, Bacon and Breadcrumbs

Bestest ever recipe for either brunch or an indulgent light lunch. I made this for my mom some time ago and while she doesn't overly enjoy bacon she loved it like that fried with breadcrumbs, all the bacon grease is absorbed nicely by the bread and it becomes fluffier and as light as it can be. Eggs and asparagus is obviously a big classic so this can only be a hit, guaranteed!

PS: eat it with focaccia bread that you can make the night before (recipe here) it's even YUMMIER.

(for 2 as a main course)

2 eggs
Bunch of asparagus (about 7-8 for each)
200gr bacon cut in cubes
Olive Oil
Fresh ground pepper and salt


Heat oven to 200ÂȘC. 
Place the asparagus in an oven proof pan, they need to be placed in a single layer so the pan needs to be large enough. Drizzle with olive oil and season with salt and pepper. Bake for about 15 minutes, you can turn them mid way if you want but it's not strictly necessary. Once take them out of the oven and set aside covered with foil paper. The rest will be done soon enough.

In a pan over medium heat, heat 1 tbsp of olive oil, add the bacon and cook for 1-2 minutes, add the breadcrumbs and cook for a further 2-3 minutes depending on how brown you want your bacon. 
In another frying pan over medium-high heat, heat 2 tbsp of olive oil until it's well hot, break the eggs into the pan (either 1 by 1 or both together if you are a bit more skilled than me or have a large enough pan). Reduce the heat to low until the egg is well cooked, season with salt and pepper. 

Divide the asparagus on the plate, place 1 egg on top and "sprinkle" the bacon and breadcrumbs mixture. Enjoy warm with some extra toasted or not bread. 
Properly scrumptious lunch!

Recipe adapted from the Williams and Sonoma blog (best recipes ever!)


  1. I'm literally drooling over my keyboard lol. Will try later as I actually have the ingredients for once!


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